Chicken Quinoa Salad with a Creamy Tahini Dressing

Chicken Quinoa Salad with a Creamy Tahini Dressing

Chicken Quinoa Salad with a Creamy Tahini Dressing

Chicken Quinoa Salad with a Creamy Tahini Dressing

Tessa

Servings

2

Prep Time

30 minutes

Cook Time

30 minutes

Category

Mains, Salads

This well-balanced salad is packed full of flavour and goodness! Feel free to swap the chicken for Lamb, fish or beef - all of these options work great with this recipe. This salad lasts for up to 3 days in the fridge, which means it is great for lunches throughout the week.

Ingredients

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    • 1 red capsicum chopped

    • 1 lge beetroot peeled and chopped into small cubes (1cm x 1cm)
    • 1/4 pumpkin chopped into cubes
    • 1 zucchini chopped into cubes

    • Changing Habits Seaweed Salt to taste

    • cracked Changing Habits Pepper

    • 1 tbsp olive oil
    • 2 cups cooked quinoa
    • 1/2 cup dates chopped
    • 2 tbsp diced spanish onion
    • 1/3 cup coriander leaves
    • 100 g goats cheese crumbled
    • 2 tsp olive oil
    • 500 g chicken breast cut into strips

    • 1 tbsp Changing Habits Vegetable Stock Powder

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    • 1/4 cup hulled tahini

    • 2 tbsp maple syrup
    • 1 clove garlic roasted
    • 1 tbsp olive oil

    • Changing Habits Seaweed Salt to taste

    • cracked Changing Habits Pepper to taste

    • juice of 1 lime
    • 1/3 cup water (or more for a runnier consistency)

    Directions

    1. Preheat oven to 180 Degrees Celsius.

    2. Place the capsicum (skin side up), beetroot, pumpkin and zucchini on a baking tray lined with baking paper. Also add the garlic clove for the dressing at this point.

    3. Drizzle with a little olive oil and season with salt and pepper. Rub the oil and seasoning into the veggies and bake for 25 minutes.

    4. Remove to cool. Peel the skin off the capsicum and slice thinly.

    5. Transfer the veggies into a bowl. Keeping the garlic clove aside for the dressing.

    6. Heat a pan over a medium high heat. Add the olive oil.

    7. Place the chicken strips in a bowl and season with the vegetable stock powder. Mix well.

    8. Fry the chicken breast until it begins to brown and has cooked through. Set aside.

    9. Place all of the rest of the salad ingredients in the bowl with the veggies and add the chicken. Season with a little extra salt and pepper and mix well.

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    1. Place all dressing ingredients in a food processor and blitz well, slowly adding the water until you reach the desired consistency.

    2. Split the salad between 4 plates and drizzle with the dressing. Enjoy!
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