I came up with this salad using odds and ends that were sitting in the fridge with no real purpose. Quinoa is such a great salad grain (well, it’s technically a seed); not just because it’s a complete protein as it contains all the amino acids for our nutritional needs but it also ‘sticks’ to the other ingredients giving you flavorsome little quinoa pearls with every bite! I LOVE my simple maple vinaigrette and drizzled some leftovers on some sweet potato and leafy greens as a snack when I arrived back from work this evening. Yum! This serves approximately 3 people.
- 2 skinless, boneless chicken breasts
- Almond meal / flour
- Wholegrain mustard
- Dijon mustard
- Salt and cracked pepper
- Large handful of Arugula
- 1 cup Brussels sprouts, halved
- 1 cup Quinoa, cooked to directions
- 1/2 large apple, sliced and cut into pieces
- Handful of raisins
- 1/2 avocado, diced
- 1 tbsp pure maple syrup
- 2 tbsp chardonnay or champagne vinegar
- 1 tbsp cold pressed extra virgin olive oil
Preheat the oven to 400F.
Pour some almond meal on a plate (enough to lightly coat 2 chicken breasts) and mix with a generous amount of cracked pepper and a pinch of salt. Coat the chicken breasts in a mix of half dijon / half wholegrain mustard then using your hands sprinkle the almond meal over the entire breast to coat lightly. Place breasts on one side of a lined baking sheet (leaving room for the Brussels sprouts). Place the halved Brussels sprouts on the other side of the baking sheet and sprinkle with salt and pepper. Place in the oven and bake for approx.25 minutes, turning chicken once.
While the chicken and sprouts are cooking cook the quinoa according to directions. Prepare the vinaigrette and slice the apple. Set ingredients aside.
Once chicken and sprouts are cooked through and roasted golden remove from oven. Slice sprouts into quarters then add all salad ingredients together in a medium bowl, drizzle some of the vinaigrette and toss well to combine. There is a lot of flavor in the ingredients so just a light amount of dressing is required. Slice the chicken pieces on a cutting board then divide the salad onto individual serving plates and top with chicken slices. Ideally serve immediately while chicken is still warm.