It’s SALAD time!

CHICKEN, QUINOA AND ROASTED ALMOND SALAD

SERVES 6 PREP AND COOK: 35 MINS

4 x 200g chicken breast fillets, trimmed
3 small chicken stock cubes, crumbled
2 slices lemon
½ cup red quinoa, rinsed
3 cups shredded English spinach
5 small radish bulbs, thinly sliced
¾ cup chopped fresh coriander
⅓ cup chopped fresh mint
½ cup chopped, dry roasted almonds

DRESSING

½ cup Greek yoghurt
1½ tblsps Dijon mustard
1 tblsp white wine vinegar
1 small clove garlic, crushed

Place chicken, stock cubes and lemon in a large, deep frying pan. Just cover with cold water. Bring to a boil. Simmer for about 10 minutes, or until chicken is cooked through. Drain chicken. Cool