Chicken Warm Salad

INGREDIENTS

1 cup white quinoa

2 corn cobs, husks removed

500g Lilydale Free Range Chicken breast fillets, fat trimmed

2 tablespoons Moroccan seasoning

400g can chickpeas, drained and rinsed

1 bunch asparagus, trimmed, cut into thirds, blanched


1/3 cup parsley leaves

1/3 cup mint leaves

2 tablespoon olive oil

Juice and zest of 1 lemon

1 tablespoon wholegrain mustard

60g feta cheese, crumbled

METHOD

Step 1

Cook quinoa as per pack guidelines. Deplete and keep warm.

Step 2

In the interim, warm a burn flame broil skillet over medium-high warmth and cook corn for 10 minutes, turning regularly, until marginally scorched.

Step 3

When sufficiently cool to deal with, expel portions from corn.

Step 4

Meanwhile, sprinkle chicken with Moroccan flavoring. Splash a substantial non-stick skillet with olive oil and cook chicken for 4 to 5 minutes each side over medium-high warmth, or until cooked through. Put aside to rest for 5 minutes. Thickly cut chicken.

Step 5

In a vast bowl, consolidate quinoa, corn, chickpeas, asparagus, parsley and mint.

Step 6

In a screw top jolt, join olive oil, lemon juice, lemon pizzazz and mustard. Shake well to consolidate.

Step 7

Sprinkle quinoa serving of mixed greens blend with dressing and hurl to coat. Beat with chicken and sprinkle with feta to serve.