Zesty Chicken, Quinoa and Kale Salad
A sensational summer salad: tender marinated chicken breasts are flash-fried and sliced, then served over a bed of quinoa and fresh kale. Top with feta cheese, toasted sunflower seeds and mint leaves, then drizzle with a lemony dressing to create a substantial family dinner brimming with goodness!
Feeds
4Person
Preparation time
60Min.
easy
Ingredients
- Chicken:
- 4 x chicken breasts
- 30 ml olive oil
- 30 ml lemon juice
- 5 ml lemon zest
- 1 x 50 g sachet Knorr tasty chicken and onion with Robertsons rosemary soup
- 1 ml Robertsons black pepper, to taste
- 100 g quinoa
- 1 x Knorr chicken stock pot
- Dressing:
- 50 ml olive oil
- 50 ml lemon juice
- 1 clove garlic, finely grated
- 5 ml honey
- 1 ml Robertsons Atlantic sea salt, to season
- 1 ml Robertsons black pepper, to taste
- 50 g curly kale
- 100 g feta cheese, crumbled
- 50 g sunflower seeds, toasted
- 50 g mint leaves, picked
Preparation method
Nutrition
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