This salad works well with fish as well as chicken and is even better made the day before.
Heat fry pan to medium-high heat. Spray with oil spray and brown chicken on each side. Turn heat down to medium and cook chicken for 5-10 minutes until cooked through.
Meanwhile, cut broccoli into large pieces and shred using the shredder attachment of a food processor.
In a large bowl combine cooked quinoa, shredded broccoli, toasted almonds and sultanas.
In a separate mixing dish combine dressing ingredients and whisk until well incorporated.
Pour dressing over salad and stir gently to combine. Top with chicken breast.
Nutritional analysis per serving (6 servings)
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.
Gluten free, high protein.
This recipe was provided by FitazFK.
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