Quinoa is elevated with crunchy carrot, cooling cucumber, roasted sweet potato & fresh greens. This bed of nutritious deliciousness is topped with NOMU Oriental Rub-spiced chicken mini fillets and drizzled with a creamy yoghurt & soy dressing. Low on kilojoules, high on flavour, Chef!
Chicken & Crunchy Quinoa Salad
Chicken & Crunchy Quinoa Salad
with sweet potato
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Carrot
- Chicken
- Cucumber
- Free-range Chicken Mini Fillets
- Green Leaves
- Low Fat Plain Yoghurt
- NOMU Oriental Rub
- Quinoa
- Soy Dressing
- Sweet Potato Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Quinoa
Place the Quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until lightly charred and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
CRISPY Quinoa
Return the pan to medium heat. Fry the cooked Quinoa until crispy, 6-8 minutes (shifting occasionally).
JUST BEFORE SERVING
In a small bowl, combine the soy dressing, and the yoghurt. In a salad bowl, combine the Carrot, the quinoa, the Cucumber, the sweet potato, the salad leaves, and season.
TIME TO EAT
Bowl up the loaded salad, top with the Chicken, and drizzle over the yoghurt dressing. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Quinoa
Place the Quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until lightly charred and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
CRISPY Quinoa
Return the pan to medium heat. Fry the cooked Quinoa until crispy, 6-8 minutes (shifting occasionally).
JUST BEFORE SERVING
In a small bowl, combine the soy dressing, and the yoghurt. In a salad bowl, combine the Carrot, the quinoa, the Cucumber, the sweet potato, the salad leaves, and season.
TIME TO EAT
Bowl up the loaded salad, top with the Chicken, and drizzle over the yoghurt dressing. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Quinoa
Place the Quinoa in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until lightly charred and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
CRISPY Quinoa
Return the pan to medium heat. Fry the cooked Quinoa until crispy, 8-10 minutes (shifting occasionally).
JUST BEFORE SERVING
In a small bowl, combine the soy dressing, and the yoghurt. In a salad bowl, combine the Carrot, the quinoa, the Cucumber, the sweet potato, the salad leaves, and season.
TIME TO EAT
Bowl up the loaded salad, top with the Chicken, and drizzle over the yoghurt dressing. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Quinoa
Place the Quinoa in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until lightly charred and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
CRISPY Quinoa
Return the pan to medium heat. Fry the cooked Quinoa until crispy, 8-10 minutes (shifting occasionally).
JUST BEFORE SERVING
In a small bowl, combine the soy dressing, and the yoghurt. In a salad bowl, combine the Carrot, the quinoa, the Cucumber, the sweet potato, the salad leaves, and season.
TIME TO EAT
Bowl up the loaded salad, top with the Chicken, and drizzle over the yoghurt dressing. Cheers, Chef!
Frequently Asked Questions
What is the preparation time for Chicken & Crunchy Quinoa Salad?
The preparation time for Chicken & Crunchy Quinoa Salad with sweet potato is between 20 and 40 minutes.
What is the total time required to make Chicken & Crunchy Quinoa Salad with sweet potato?
The total time required to make Chicken & Crunchy Quinoa Salad with sweet potato is between 40 and 60 minutes.
How many servings does Chicken & Crunchy Quinoa Salad provide?
4 servings
What are the main ingredients in Chicken & Crunchy Quinoa Salad?
Carrot, Chicken, Cucumber, Free-range Chicken Mini Fillets, Green Leaves, Low Fat Plain Yoghurt, NOMU Oriental Rub, Quinoa, Soy Dressing, Sweet Potato Chunks
What is the nutritional information of Chicken & Crunchy Quinoa Salad?
Calories: 492, Carbs: 59 grams, Fat: grams, Protein: 44.9 grams, Sugar: 19 grams, Salt: 515.8 grams
How do I prepare Chicken & Crunchy Quinoa Salad?
TIME TO EAT: Bowl up the loaded salad, top with the chicken, and drizzle over the yoghurt dressing. Cheers, Chef! JUST BEFORE SERVING: In a small bowl, combine the soy dressing, and the yoghurt. In a salad bowl, combine the carrot, the quinoa, the cucumber, the sweet potato, the salad leaves, and season. CRISPY QUINOA: Return the pan to medium heat. Fry the cooked quinoa until crispy, 6-8 minutes (shifting occasionally). CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until lightly charred and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. QUINOA: Place the quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. ROAST: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Chicken & Crunchy Quinoa Salad?
Carrot, Chicken, Cucumber, Free-range Chicken Mini Fillets, Green Leaves, Low Fat Plain Yoghurt, NOMU Oriental Rub, Quinoa, Soy Dressing, Sweet Potato Chunks
How many calories does Chicken & Crunchy Quinoa Salad have?
492 calories
How much fat content does Chicken & Crunchy Quinoa Salad have?
grams
Woolies Products in this dish
