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Chicken, avocado and quinoa salad

Chicken, avocado and quinoa salad

5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Quinoa gives this salad a light and fluffy texture. Enjoy all year round.

Ingredients

Quinoa

1 cup(s), (170g), rinsed

Ground paprika

1 tsp, mild

Lime juice

1½ tbs

Honey

1 tsp

Olive oil

2 tsp

Canned red kidney beans, rinsed, drained

1 can(s), (420g)

Avocado

½ medium, peeled, diced

Tomato(es)

1 medium, Roma, deseeded, chopped

Cooked skinless chicken breast

200 g, shredded

Rocket

2½ cup(s), (75g)

Lime(s)

1 medium, wedges, to serve

Instructions

  1. Place quinoa in a large saucepan and cover with 2 cups (500ml) cold water. Bring to the boil. Reduce heat to low and simmer, covered, until all the water has evaporated (this should take about 12–15 minutes). Transfer to a large bowl. Add paprika and half the juice and stir to combine. Set aside for 5 minutes to cool.
  2. Meanwhile, whisk honey, oil and remaining juice in a small bowl. Add dressing, beans, avocado, tomato, chicken and rocket to quinoa mixture. Season with salt and freshly ground black pepper. Toss to combine. Serve with lime wedges.

Notes

Quinoa (say “keen-wah”) is a tiny white seed and is a good substitute for rice. It is available in the health food aisle of most supermarkets.

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