Ingredients

The following ingredients have 4 Servings
  • 14.11 ounces skinless chicken breast (or chicken leftovers, see *Notes below)
  • 1⅔ cups cooked quinoa (lightly packed, 8.11oz)
  • 1.76 ounces fresh spinach (1-2 handfuls, finely chopped)
  • 12 cherry tomatoes (halved)
  • 5 tablespoons almond flakes (dry toasted)
  • 2 tablespoons sriracha sauce
  • 4 tablespoons vegetable oil (plus 1 tbsp to combine with the quinoa)
  • 2 tablespoons water
  • 3 tablespoons thick yogurt/Skyr
  • 2½ tablespoons lemon juice
  • 1 teaspoon maple syrup
  • 1 small garlic (finely chopped)
  • ⅓ teaspoon onion granules
  • Fine sea salt to taste

Instruction

  • Make the dressing by combining all the ingredients and briefly blitzing the mixture using a hand blender until smooth and creamy.  Set aside.
  • Combine the cooked quinoa, spinach and cherry tomatoes, 1 tablespoon of oil, season to taste and stir thoroughly.  Add the ready-to-eat chicken (if using) and stir.
  • Cut the chicken breasts into 3-4 long strips each.  Season and brush with a little oil.  Heat up a griddle pan and grill the chicken for 2-3 minutes on each side over a fairly high heat.  Chop and add into the salad or wait for it to cool first, then combine with the salad.
  • Dry toast the almond flakes.  Drizzle a desired amount of the dressing over the salad, scatter the almond flakes and enjoy!