Grilled Chicken Breast, Avocado, Quinoa, Yellow Tomato & Sunflower Seed Salad
Served with a Lime and Coriander Dressing
1 Large Chicken Breast
1 Ripe Avocado (and a splash of lemon juice)
1 Stick Celery
100g Edamame Bean
¼ Butternut Squash – Diced – and a sprig of rosemary to roast with.
½ Bunch Coriander
Handful of Sun Flower Seeds
200g Cherry Tomatoes or Colourful Heirloom Tomatoes
For the Dressing
- 50ml Good Quality Olive Oil
- Juice of 2 Limes, Zest of 1 lime
- ¼ Bunch of Chopped Coriander
- 1 TSP Castor Sugar
Roast the butternut squash with a sprig of chopped rosemary and splash of olive oil at 180 until golden brown.
Cook the quinoa; bring to the boil in cold water and simmer until cooked to taste. Or cook according to packet instructions.
Grill the chicken breast and finish off in the hot oven (180) until cooked through.
In the mean time, cut the tomatoes according to the shapes. If using cherry tomatoes, simply slice in half, if using heirloom tomatoes cut each tomato accordingly. It’s fun to have a variety of shapes through the salad.
Dice the avocado, cover with a splash of lemon juice to prevent it going brown.
Dice the celery stick.
When the quinoa, chicken and butternut squash are cooked. Leave aside to cool.
In a bowl whisk the lime juice, lime zest and sugar whilst slowly adding in the oil. Keep tasting the dressing, add sugar and oil according to taste.
Lastly add in the chopped coriander and mix through.
In a bowl mix all the salad elements: quinoa, avocado, celery, butternut squash, sunflower seeds, chopped coriander and edmame beans.
Use half the dressing and mix through.
Check the seasoning.
Mix the salad thoroughly.
Place the chicken breast neatly on top.
Put the remaining dressing in a jug.