Avocado, Peruvian Chicken and Quinoa Salad

Avocado, Peruvian Chicken and Quinoa Salad

  • 1 cup quinoa, uncooked
  • 2 cups chicken stock or water
  • 1/2lb frozen sweetcorn
  • 1 tbsp olive oil
  • 1/2lb cherry tomatoes
  • 1 lemon, juiced and zested
  • Chopped cilantro leaves
  • 2 spring onions, sliced
  • 1/2 red chilli, chopped
  • 1 avocado, halved and scoop out the flesh
  • 1lb boneless, skinless chicken breast
  • 2 tbsp Lima blend

Instructions

  1. First, marinate the chicken with Lima blend for at least 30 minutes. Roast for 15-18 minutes minutes at 450 degrees F.
  2. After it, slice the roasted chicken into small chunks. 
  3. Meanwhile, add your stock to a small pot and bring to a boil. Add quinoa, lower heat, and simmer for 15 minutes.
  4. In a medium pan, add sweet corn and cook over medium heat for 5 minutes.
  5. Grab a large bowl, add cooked quinoa, olive oil, tomatoes, sweetcorn, spring onions, zest and juice, and cilantro. 
  6. Slice the avocado and mix with lime juice. Now, add chicken chunks and avocado into the salad.
  7. Toss gently and serve immediately!