Serves 2
Prep 20 minutes
Cook 5 minutes
Ingredients
2 chicken breasts
2 tsp olive oil
200g precooked barley quinoa grain mix
100g cavolo nero or kale finely chopped
100g strawberries sliced
75g tinned corn
2 tbsps toasted hazelnuts
50g crumbled feta cheese
Dressing
3 tbsps light olive oil
1 tbsp castor sugar
1 tbsp lemon juice
2 tbsps white wine vinegar
1 tsp poppy seeds
Method
- In a glass jar with fitted lid, add all of the dressing ingredients along with some salt and pepper. Shake well and set aside.
- Microwave the grains and pour into 2 large bowls. Arrange the strawberries, corn, kale, feta and hazelnuts over.
- Pound the chicken so its thinner and heat a griddle pan. Rub with olive oil and season. Grill each side for 2-3 minutes and then slice into pieces. Top each salad with the chicken and pour the dressing over.