Chicken Quinoa Salad with a Creamy Tahini Dressing

by | Apr 1, 2024 | 0 comments

AuthorTessaCategory, DifficultyBeginner

This well-balanced salad is packed full of flavour and goodness! Feel free to swap the chicken for Lamb, fish or beef - all of these options work great with this recipe. This salad lasts for up to 3 days in the fridge, which means it is great for lunches throughout the week.

Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
Ingredients
Salad
 1 red capsicum chopped
 1 lge beetroot peeled and chopped into small cubes (1cm x 1cm)
 1/4 pumpkin chopped into cubes
 1 zucchini chopped into cubes
 1 tbsp olive oil
 2 cups cooked quinoa
 1/2 cup dates chopped
 2 tbsp diced spanish onion
 1/3 cup coriander leaves
 100 g goats cheese crumbled
 2 tsp olive oil
 500 g chicken breast cut into strips
Dressing
 1/4 cup hulled tahini
 2 tbsp maple syrup
 1 clove garlic roasted
 1 tbsp olive oil
 cracked Changing Habits Pepper to taste
 juice of 1 lime
 1/3 cup water (or more for a runnier consistency)
Directions
Ingredients
1

Preheat oven to 180 Degrees Celsius.

2

Place the capsicum (skin side up), beetroot, pumpkin and zucchini on a baking tray lined with baking paper. Also add the garlic clove for the dressing at this point.

3

Drizzle with a little olive oil and season with salt and pepper. Rub the oil and seasoning into the veggies and bake for 25 minutes.

4

Remove to cool. Peel the skin off the capsicum and slice thinly.

5

Transfer the veggies into a bowl. Keeping the garlic clove aside for the dressing.

6

Heat a pan over a medium high heat. Add the olive oil.

7

Place the chicken strips in a bowl and season with the vegetable stock powder. Mix well.

8

Fry the chicken breast until it begins to brown and has cooked through. Set aside.

9

Place all of the rest of the salad ingredients in the bowl with the veggies and add the chicken. Season with a little extra salt and pepper and mix well.

Dressing
10

Place all dressing ingredients in a food processor and blitz well, slowly adding the water until you reach the desired consistency.

11

Split the salad between 4 plates and drizzle with the dressing. Enjoy!

Ingredients

Ingredients
Salad
 1 red capsicum chopped
 1 lge beetroot peeled and chopped into small cubes (1cm x 1cm)
 1/4 pumpkin chopped into cubes
 1 zucchini chopped into cubes
 1 tbsp olive oil
 2 cups cooked quinoa
 1/2 cup dates chopped
 2 tbsp diced spanish onion
 1/3 cup coriander leaves
 100 g goats cheese crumbled
 2 tsp olive oil
 500 g chicken breast cut into strips
Dressing
 1/4 cup hulled tahini
 2 tbsp maple syrup
 1 clove garlic roasted
 1 tbsp olive oil
 cracked Changing Habits Pepper to taste
 juice of 1 lime
 1/3 cup water (or more for a runnier consistency)

Directions

Directions
Ingredients
1

Preheat oven to 180 Degrees Celsius.

2

Place the capsicum (skin side up), beetroot, pumpkin and zucchini on a baking tray lined with baking paper. Also add the garlic clove for the dressing at this point.

3

Drizzle with a little olive oil and season with salt and pepper. Rub the oil and seasoning into the veggies and bake for 25 minutes.

4

Remove to cool. Peel the skin off the capsicum and slice thinly.

5

Transfer the veggies into a bowl. Keeping the garlic clove aside for the dressing.

6

Heat a pan over a medium high heat. Add the olive oil.

7

Place the chicken strips in a bowl and season with the vegetable stock powder. Mix well.

8

Fry the chicken breast until it begins to brown and has cooked through. Set aside.

9

Place all of the rest of the salad ingredients in the bowl with the veggies and add the chicken. Season with a little extra salt and pepper and mix well.

Dressing
10

Place all dressing ingredients in a food processor and blitz well, slowly adding the water until you reach the desired consistency.

11

Split the salad between 4 plates and drizzle with the dressing. Enjoy!

Chicken Quinoa Salad with a Creamy Tahini Dressing
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