Quinoa, lentil and chicken salad (serves 4) 550 cals
250g puy lentils, boiled
250g quinoa, boiled
300g chicken breast, thinly sliced
1 ripe mango, sliced
1 handful rocket
1 small handful mint
Dressing
1 lime juiced
1 tsp curry paste
4 tbsp light olive oil
3 tbsp 1/2 fat creme fraiche
water
Salt
1. Preheat the oven to 200C
2. Wrap the chicken in foil with a little oil and lemon juice.
3. Place chicken in oven and bake for 20 minutes until cooked through
4.Cook the grains, drain and leave to cool
5. Once the chicken has cooled, thinly slice
6. Add all the dressing ingredients to the blender and blend for a minute until fully combined (add a little water until it is the consistency of single cream – it should be quite runny)
7. Add the grains, chicken, mango, watercress and mint to a large salad bowl 8. Dress salad with dressing
Recipe by:
Robert Hobson (RNutr)
Registered Nutritionist
RHNutrition and hopenutrition
Age Proof Your Body™
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