Pink Lady® Apple, Strawberry, Chicken and Walnut Salad, with Quinoa and Pink Peppercorn Dressing
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Light and easy to digest, this deliciously nutritious and flavoursome salad will set you up nicely for a summer afternoon run. It’s brimming with a colourful variety of ‘rainbow’ foods, each colour containing different ‘superfood’ phytochemicals, antioxidants which support the immune system, help prevent cancers and heart disease and boost both mood and metabolism. The runner’s new best friend, quinoa, gives an extra bang for your buck, providing not only low fat, sustaining carbohydrate but also all eight of the essential amino acids (protein), fibre, and important minerals such as phosphorous, potassium, magnesium and iron. The pink peppercorns too, have a purpose greater than their fragrant, sweet and delicate flavour, they can also fight against infections and relieve muscle stiffness and aches.
Course: Main Course, Salad, Side Dish
Servings: 2
Calories: 360 kcal
Ingredients
  • 25 g walnuts
  • 70 g quinoa
  • 2 free range skinless chicken breasts
  • 1 tsp olive oil
  • Salt and freshly ground black pepper
  • 2 small Pink Lady ® apples unpeeled, cored and sliced
  • 200 g Strawberries
  • 75 g bag of watercress
For the dressing:
  • 1 tbsp white balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 heaped tsp pink peppercorns lightly crushed in a pestle and mortar
  • Pinch of salt
Instructions
  1. Preheat the oven to 180°C / 160°C (fan) gas mark 4. Lay the walnuts on a baking tray and lightly roast for in the oven for 5 minutes. Remove and leave to cool.
  2. Cook the quinoa according to the instructions on the pack. When cooked, transfer to a sieve and rinse with cold water. Set aside to drain completely.
  3. Lay the chicken breasts out on a large chopping board and, using a heavy rolling pin, bash them to flatten them out, then rub them all over with a little olive oil and season with salt and pepper. Heat a griddle pan to hot and then griddle the chicken for about 5 minutes on each side, or until it is cooked through. Set aside to rest while you prepare the salad.
  4. In a small bowl, whisk the dressing ingredients together.
  5. Gently turn the Pink Lady® apple slices over in a little of the dressing to prevent them going brown.
  6. Wash the strawberries and remove the stalks. Slice thinly.
  7. With your hands, toss the watercress together with the quinoa and a tablespoon of the dressing and then arrange on a large flat serving plate, or divide between individual plates. Scatter over the apple slices, the strawberries, the walnuts and the chicken. Drizzle over the remaining dressing and serve.
Recipe Notes

Serves 2 as main course, or serves 4 as side dish.

Nutrition per serving Energy 360 kcal Protein 28.2g Carbs 26.8 g Sugars 8.2 g Fat 16 g Saturates 2.4g Salt 0.2 g Fibre 5.8 g

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