Crunchy Quinoa & Chicken Salad

Name: Crunchy Quinoa & Chicken Salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 8 Chicken Thighs; 2 Garlic Cloves; ½ Lemon; 1 Tsp Dried Oregano; Olive Oil; Salt; Black Pepper; 250g Pouch Cooked Quinoa; 200g Cavolo Nero; 4 Spring Onions; 2 x 240g Cans Cooked Cannellini Beans; 4 Spring Onions; 1 Garlic Clove; 125g Drained Pickled Jalapeños; 40ml Jalapeño Pickle Brine; 70g Greek Yoghurt; Small Bunch Flat-Leaf Parsley (30g); 60ml Olive Oil

4.5

Notes

35 mins cook

This healthy salad recipe is packed with fibre and protein. The crunchy quinoa adds a nice pop of texture.

Heat the oven to 200°C. Put the chicken thighs into a bowl. Finely grate the garlic over the chicken and squeeze in the lemon juice. Add the oregano, drizzle with olive oil and generously season. Mix and set aside.

Tip the quinoa onto a baking tray, drizzle with olive oil and season. Toss together and bake for 15-20 mins. The quinoa will crisp-up as it cools.

Meanwhile, strip the stems off the cavolo nero, tear the leaves into bite-sized chunks and transfer to a bowl. Season with salt and scrunch together until the cavolo nero wilts. Thinly slice the spring onions, drain the cannellini beans and toss both through the cavolo nero.

Add all the dressing ingredients to a blender and blend until smooth. Taste and season.

Place a frying pan over a medium-high heat with a drizzle of olive oil. Once hot, fry the chicken on both sides (10-15 mins in total) until golden brown and cooked through.

Toss three-quarters of the crispy quinoa through the bean mixture with 2 tbsp of the dressing. Slice the chicken.

Share the salad between plates, top with the chicken and drizzle over some more dressing. Sprinkle with the remaining crispy quinoa.

In Partnership With Aldi

Serves

FOR THE CHICKEN

Boneless Skinless Chicken Thighs

Garlic Cloves

Lemon

1 tsp

Dried Oregano

Olive Oil

FOR THE SALAD

250 g

Cooked Quinoa

200 g

Cavolo Nero

Spring Onions

480 g

Drained Cooked Cannellini Beans

FOR THE DRESSING

Spring Onions

Garlic Clove

125 g

Pickled Jalapeños

40 ml

Pickled Jalapeño Brines

70 g

Greek Yoghurt

30 g

Fresh Parsley

60 ml

Olive Oil

Find more high-protein recipes like this in our collection of Aldi's High-Protein Weeknight Dinners.

In Partnership With Aldi

Serves

FOR THE CHICKEN

Boneless Skinless Chicken Thighs

Garlic Cloves

Lemon

1 tsp

Dried Oregano

Olive Oil

FOR THE SALAD

250 g

Cooked Quinoa

200 g

Cavolo Nero

Spring Onions

480 g

Drained Cooked Cannellini Beans

FOR THE DRESSING

Spring Onions

Garlic Clove

125 g

Pickled Jalapeños

40 ml

Pickled Jalapeño Brines

70 g

Greek Yoghurt

30 g

Fresh Parsley

60 ml

Olive Oil

In Partnership With Aldi

Find more high-protein recipes like this in our collection of Aldi's High-Protein Weeknight Dinners.

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Notes

(3)

Grace K.

2 months ago

(edited)

Really tasty! I modified it a little bit, and blanched the kale (after being a prep cook in charge of prepping kale salad I just can't stomach raw kale) and simmered the beans in a splash of stock to warm them up. The sauce is amazing. I'd never thought to add pickled jalapeños to a dressing-- it's brilliant.

Luke H.

2 months ago

Really tasty dressing, hadn’t considered blending jalapeños before and the Cavalo Nero worked well. I found the quinoa too crunchy and might swap out for a more filling carb next time.

Jess P.

2 months ago

My first MOB recipe, seriously good !! Swapped out for normal kale was insane

Find more high-protein recipes like this in our collection of Aldi's High-Protein Weeknight Dinners.

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Crunchy Quinoa & Chicken Salad

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In Partnership With Aldi

In Partnership With Aldi

In Partnership With Aldi

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Crunchy Quinoa & Chicken Salad

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In Partnership With Aldi

In Partnership With Aldi

In Partnership With Aldi

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