- 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.
- 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.
- Mix together the dressing ingredients.
- Put the quinoa in a pan of boiling water, simmer gently for 15 minutes, drain and return to the pan.
- Mix together the avocado, pepper, onion, quinoa and grapes and arrange on the plate on top of the rocket
- Put the chicken on top and then the tortillas. Drizzle over the dressing.
Sugar-Free Gluten-Free Chicken, Avocado & Quinoa Salad
method
Ingredients
- 1 tablespoon olive oil
- 3 chicken breasts
- 2 tortillas
- 2 tablespoons oil
Dressing
- 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
Key
Cost
–
difficulty
3/5
prep time
20 Minutes
cook time
–
serves
4