Sugar-Free Gluten-Free Chicken, Avocado & Quinoa Salad


  1. Heat the oil in a frying pan and fry the chicken on a medium heat, for 2 minutes each side. Turn down the heat and fry for a further 4 minutes each side, with a lid on the pan. Remove from the pan and cut into strips.
  2. Cut the tortillas into thin strips. Add a little more oil and fry the tortilla pieces until they are lightly browned. Take out of the pan and drain on some kitchen paper.
  3. Mix together the dressing ingredients.
  4. Put the quinoa in a pan of boiling water, simmer gently for 15 minutes, drain and return to the pan.
  5. Mix together the avocado, pepper, onion, quinoa and grapes and arrange on the plate on top of the rocket
  6. Put the chicken on top and then the tortillas. Drizzle over the dressing.


  • 1 tablespoon olive oil
  • 3 chicken breasts
  • 2 tortillas
  • 2 tablespoons oil


  • 1 teaspoon wholegrain mustard
  • juice of a lime
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon raw honey
  • 1/2 teaspoon cumin
  • salt and pepper
  • 2 tablespoons freshly chopped coriander
  • 1 avocado, peeled and sliced
  • 1 red pepper, thinly sliced
  • 1/2 red onion, sliced
  • 1/2 mug quinoa
  • 250g grapes, halved
  • bag rocket leaves





prep time

20 Minutes

cook time



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