Quinoa is elevated with crunchy carrot, cooling cucumber, roasted sweet potato & fresh greens. This bed of nutritious deliciousness is topped with NOMU spiced chicken and drizzled with a creamy yoghurt & soy dressing. Low on kilojoules, high on flavour, Chef!
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Lightly spray with cooking spray 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. Pat the Chicken dry with paper towel and cut into 1cm strips. Lightly spray with cooking spray 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. Lightly spray with cooking spray 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. Pat the Chicken dry with paper towel and cut into 1cm strips. Lightly spray with cooking spray 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. Lightly spray with cooking spray 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. Pat the Chicken dry with paper towel and cut into 1cm strips. Lightly spray with cooking spray 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. You may need to do this step in batches.
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. Lightly spray with cooking spray 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. Pat the Chicken dry with paper towel and cut into 1cm strips. Lightly spray with cooking spray 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. You may need to do this step in batches.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R138.20
for 4 servings · R34.55 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Sweet Potato Chunks needs 400 gMedium Potatoes 2 kg 2 kg at R44.99 · 20% of packR9.00
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Quinoa needs 120 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
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Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
Not in the Woolies basket — source these elsewhere:
- NOMU One For All Rub
- Soy Dressing
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chicken Breast, Cucumber, Green Leaves, NOMU One For All Rub, Quinoa, Soy Dressing, Sweet Potato, Yoghurt
What is the nutritional information of Chicken & Crunchy Quinoa Salad?
Calories: 497, Carbs: 59 grams, Fat: grams, Protein: 46 grams, Sugar: 19 grams, Salt: 470.6 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! 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. Pat the chicken dry with paper towel and cut into 1cm strips. Lightly spray with cooking spray 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). ROAST: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Lightly spray with cooking spray 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). 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.
What should be prepared from my kitchen to make Chicken & Crunchy Quinoa Salad?
Carrot, Chicken, Chicken Breast, Cucumber, Green Leaves, NOMU One For All Rub, Quinoa, Soy Dressing, Sweet Potato, Yoghurt
How many calories does Chicken & Crunchy Quinoa Salad have?
497 calories
How much fat content does Chicken & Crunchy Quinoa Salad have?
grams