A healthy and nutritious dish, that will keep you satisfied and full.


  • 2 cups tri-colour quinoa

  • 4 cups chicken stock

  • Spicy Chargrilled Chicken

  • 4 chicken breasts

  • Zest and juice of 1 lime

  • 2 tablespoon Cholula Original Hot Sauce

  • 3 cloves garlic, minced

  • 1 teaspoon cumin

  • 1 teaspoon dried oregano

  • 1 1/2 tablespoons runny honey

  • 3 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 large green capsicum, finely diced

  • 1 punnet cherry tomatoes, quartered

  • 400g tin corn, drained

  • 1 iceberg lettuce, roughly shredded

  • Caesar Dressing

  • 1/2 cup Cardini Caesar Dressing

  • 1 avocado

  • 1/4 cup loosely packed fresh parsley leaves

  • 1/4 cup loosely packed basil leaves

  • Juice 1/2 lime

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper


  • 1.

    In a large bowl place add the juice and lime zest, Cholula Original Hot Sauce, garlic, cumin, oregano, honey, olive oil and salt and pepper. Mix to combine the marinade ingredients. Add the chicken breasts to the marinade and cover the meat in the sauce. Place the chicken into the fridge and let it marinate for an hour or so.

  • 2.

    Add the quinoa to a medium saucepan and cover with water. Let the quinoa sit for 5 minutes to soak. Drain the water and roughly rinse the grains. Place the rinsed grains back into the saucepan and pour in the chicken stock. Place a lid on the pan and bring to the boil. Reduce to a simmer and cook for 25 minutes or until all of the chicken stock has been absorbed. Remove from the heat and pour the quinoa into a bowl and place in the fridge to cool completely.

  • 3.

    Into the bowl of a food processor add the Cardini Caesar Dressing, flesh of the avocado, parsley, basil, lime juice and salt and pepper. Blitz the mix for 1-2 minutes until smooth and creamy. Pour the dressing into a jug and put in the fridge to chill.

  • 4.

    Meanwhile heat a grill pan over a medium heat. Remove the marinated chicken from the fridge and place the breasts onto the heated grill pan. Cook on one side for 5-6 minutes until lighted charred. Turn and cook for a further 4-5 minutes on the other side. Remove from the pan and let it rest for 5 minutes before slicing in 1cm thick slices.

  • 5.

    Remove the cooked quinoa from the fridge and add the diced capsicum, corn, and cherry tomatoes. Toss to combine the ingredients together.

  • 6.

    To assemble place a cup of the quinoa salad onto the base of a salad bowl, add a handful of shredded iceberg lettuce and add some slices of chargrilled chicken on top. Finish with a good drizzle of the Green Goddess Caesar Dressing.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1027kj
  • Fat Total 43g
  • Saturated Fat 8g
  • Protein 61g
  • Carbohydrate 104g
  • Sugar 16g
  • Sodium 2021mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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