Lunch Box: Crunchy Quinoa & Chicken Salad

Name: Lunch Box: Crunchy Quinoa & Chicken Salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: Boneless Skinless Chicken Thigh; Garlic Clove; Lemon; Dried Oregano; Olive Oil; Salt; Black Pepper; Cooked Quinoa; Cavolo Nero; Spring Onion; Drained Cooked Cannellini Beans; Spring Onion; Garlic Clove; Pickled Jalapeños; Pickled Jalapeño Brine; Greek Yoghurt; Fresh Parsley; Olive Oil

4.5

Notes

35 mins cook

This healthy salad recipe is packed with fibre and protein. The crunchy quinoa adds a nice pop of texture.

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Heat the oven to 200°C. Put the chicken thighs into a bowl. Finely grate the garlic over the chicken and squeeze in the lemon juice. Add the oregano, drizzle with olive oil and generously season. Mix and set aside.

Tip the quinoa onto a baking tray, drizzle with olive oil and season. Toss together and bake for 15-20 mins. The quinoa will crisp-up as it cools.

Meanwhile, strip the stems off the cavolo nero, tear the leaves into bite-sized chunks and transfer to a bowl. Season with salt and scrunch together until the cavolo nero wilts. Thinly slice the spring onions, drain the cannellini beans and toss both through the cavolo nero.

Add all the dressing ingredients to a blender and blend until smooth. Taste and season.

Place a frying pan over a medium-high heat with a drizzle of olive oil. Once hot, fry the chicken on both sides (10-15 mins in total) until golden brown and cooked through.

Toss three-quarters of the crispy quinoa through the bean mixture with 2 tbsp of the dressing. Slice the chicken.

Share the salad between meal-prep containers, top with the chicken and drizzle over some more dressing. Sprinkle with the remaining crispy quinoa. It will keep in the fridge for 3 days.

In Partnership With Aldi

Serves

FOR THE CHICKEN

Boneless Skinless Chicken Thigh

Garlic Clove

Lemon

Dried Oregano

Olive Oil

Salt

Black Pepper

FOR THE SALAD

Cooked Quinoa

Cavolo Nero

Spring Onion

Drained Cooked Cannellini Beans

FOR THE DRESSING

Spring Onion

Garlic Clove

Pickled Jalapeños

Pickled Jalapeño Brine

Greek Yoghurt

Fresh Parsley

Olive Oil

In Partnership With Aldi

Serves

FOR THE CHICKEN

Boneless Skinless Chicken Thigh

Garlic Clove

Lemon

Dried Oregano

Olive Oil

Salt

Black Pepper

FOR THE SALAD

Cooked Quinoa

Cavolo Nero

Spring Onion

Drained Cooked Cannellini Beans

FOR THE DRESSING

Spring Onion

Garlic Clove

Pickled Jalapeños

Pickled Jalapeño Brine

Greek Yoghurt

Fresh Parsley

Olive Oil

In Partnership With Aldi

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Notes

(4)

Julian H.

7 hours ago

(edited)

Super tasty lunch box meal, would also be great for picnic or BBQ dish! The jalapeno dressing had a real kick, i added another dollop of yogurt when i ate mine. Used one tin of canellini beans and one tin of chickpeas, and kale instead of cavelo nero. Think it would work with anything. If i make again (in the hurry of getting it made quickly inbetween childcare) I'd just do regular cooked quinoa unless the oven was on especially. If i was serving there and then the crispiness would a bonus but its delicious without that too!

Matthew S.

2 days ago

Really tasty really easy. I baked the chicken given the oven was already on. So good!

Ellie L.

12 days ago

Are the calories right per serving? It seems high

Ella D.

11 days ago

Admin

Hi Ellie! No, you're right the calories are a little too high here. This recipe is 610 kcal. Thanks for bearing with us while solve the issue.

Triin F.

2 months ago

Swapped out the beans for lentils and cavolo nero for kale, great tasting salad, jalopenos add a nice zing to it!

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Lunch Box: Crunchy Quinoa & Chicken Salad

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In Partnership With Aldi

In Partnership With Aldi

In Partnership With Aldi

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Hear from our customers

Lunch Box: Crunchy Quinoa & Chicken Salad

Step 1.

Step 2.

Step 3.

Step 4.

Step 5.

Step 6.

Step 7.

In Partnership With Aldi

In Partnership With Aldi

In Partnership With Aldi

Step 1.

Step 2.

Step 3.

Step 4.

Step 5.

Step 6.

Step 7.

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Notes (4)

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Notes

(4)