Chicken, rice and quinoa salad
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Time to make:
$5.30 per serve
(at time of publication)
Full ingredients list:
- 2 x 250g packets microwavable SunRice Rice & Quinoa
- 400g lean chicken breasts, chopped
- 1 eggplant, diced
- 1 avocado, stoned, diced
- 4 tablespoons oil-free sun-dried tomatoes
- 3 cups baby spinach
- 3 tablespoons walnuts, chopped
- 6 tablespoons reduced-fat balsamic dressing
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook rice and quinoa mixture according to packet instructions; leave in bag to rest for 5 minutes. Put mixture in a large salad bowl.
Step 2 Spray a medium non-stick frying pan with cooking oil and set over medium–high heat. Cook chicken for 3–4 minutes, or until slightly golden. Transfer to a plate, cover to keep warm and set aside.
Step 3 Wipe pan to clean; spray with oil again. Add eggplant and cook for 3–4 minutes, turning once.
Step 4 Add chicken, eggplant and avocado to rice–quinoa bowl; toss with sun-dried tomatoes, baby spinach and walnuts.
Step 5 Drizzle salad with balsamic dressing and serve.
About this recipe
First published: February 2014