Chicken Quinoa & Bulgur Salad

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Serves 4 

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Ingredients

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For the salad:

200g quinoa and bulgur mix

400g water

2 chicken breasts

1 bunch asparagus tips 

150g tenderstem broccoli 

150g shitake mushrooms 

1 tbsp olive oil

200g cherry tomatoes 

50g feta cheese

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For the dressing:

75ml extra virgin olive oil 

55ml balsamic vinegar 

2tbsp honey

2tsp Dijon mustard 

1tbsp lemon juice

Pinch salt

 

You will also need

A jar with screw on lid.

 

Method

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For the salad:

1. Place the quinoa and bulgur in a sieve and rinse thoroughly under running water. 

2. Bring the water to the boil and add the quinoa. Cover and allow to simmer for 10 minutes. Turn the heat off, remove the lid and leave to sit for another 10 minutes. Using a fork, gently fluff out the quinoa. Place in a large bowl to cool down.

3. Place a griddle pan over high heat. Once hot, add the chicken breast and cook on each side for 4-5 minutes, or until fully cooked inside. Remove from the pan and allow to rest before slicing. 

4. Chop the asparagus, broccoli and mushrooms into bite sizer pieces. Sauté in a pan over medium heat, with a tbsp of olive oil for about 5-6 minutes. You want them to have a nice crunchy bite. Remove from heat and allow to cool. 

5. Slice the cherry tomatoes in half and add them to the quinoa. Add the vegetables and crumble in the feta. Mix.

6. Serve with the sliced chicken on top and drizzle with some dressing 

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For the dressing:

1. Mix all ingredients in a mason jar and close with the lid.

2. Shake vigorously to mix all ingredients.

3. Taste and adjust seasoning.