Chicken, Quinoa and Red Cabbage Salad

    40 minutes

    A filling salad with an Asian touch. A salad of red cabbage, carrot, celery and cashews is topped with grilled chicken.

    Victoria, Australia
    3 people made this

    Serves: 4 

    • 16 chicken tenderloins
    • 6 tablespoons soya sauce
    • 2 cloves garlic, diced
    • cup red quinoa
    • 1/2 red cabbage, sliced thin
    • 1 cup coriander
    • 1 spring onion stalk, sliced thin
    • 1 carrot, diced into small cubes
    • 1 celery stick, diced into small cubes
    • 2 tablespoons sesame seeds
    • 1/4 cup cashews, crushed
    • 3 tablespoons sesame oil
    • 1 tablespoon palm sugar, grated
    • 1 lime, juiced
    • 1 birdseye chilli, sliced thin

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat grill to 200 degrees C.
    2. Marinate chicken tenderloins in sliced garlic and 4 tablespoons of soya sauce for a minimum of one hour.
    3. Bring 2 cups of water to the boil. Add quinoa, simmer for 15 minutes until quinoa is cooked. Drain quinoa and leave to cool.
    4. Place chicken on oven tray covered with silverfoil. Grill chicken on each side for approximately 7 minutes on each side or until cooked.
    5. Prepare salad - Mix together cabbage, coriander, spring onion, carrot, celery, sesame seeds and cashews.
    6. Dressing - Mix together sesame oil, remaining soya sauce, palm sugar, lime juice and chilli. Taste and adjust ingredient proportions as required.
    7. Once quinoa is cooled, mix quinoa and dressing through salad. Serve onto plates and top with grilled chicken.

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