Chicken Over Quinoa Salad

with Pesto Cashew Lime Dressing
Quick & Easy
Low-Carb
Romaine lettuce, cherry tomatoes and quinoa tossed in a tangy, creamy pesto dressing.
Cooking time: 20 min
Cals 650 · Prot 54 · Carbs 45 · Fat 28
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Ingredients
Number of People:

Chicken

Chicken breast
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Salad

White quinoa
100 Grams
Water
200 ML
Salt
0.5 Tsp
Romaine lettuce
200 Grams
Cherry tomatoes
150 Grams
Olive oil
2 Tbsp

Cashew dressing

Cashew nuts
30 Grams
Garlic onion powder
4 Grams
Green pesto
50 Grams
Lime
1 Piece
Water
50 ML
Salt
0.5 Tsp

Instructions

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1 Cook quinoa
Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
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2 Dressing
Meanwhile, add the cashew nuts, garlic onion powder, pesto, lime juice, olive oilmeasured water and a pinch of salt to a food processor. Blend until smooth. Add more water if the dressing is too thick - this is your cashew lime dressing.
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3 Fry chicken
Slice the chicken into strips. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken with a pinch of salt and pepper and fry for 5-7 min or until cooked through.
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4 Prep
Meanwhile, roughly chop the romaine lettuce. Halve the cherry tomatoes.
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5 Toss
In a large bowl, toss the quinoaromaine lettuce and tomatoes in a drizzle of olive oil. Divide the salad among plates and top with the chicken. Drizzle the cashew lime dressing over the top.
Tips for fussy eaters
Serve the dressing on the side instead!
Pro tip
Make the dressing up to 12 hours in advance. Store in the fridge until use.

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