Chicken Quinoa Salad
The items in the recipe that don’t have a measurement are detailed in the below weight bracket tables. Simply choose the measurements of ingredients for the current weight bracket you fall into.

INGREDIENTS

Quinoa (cooked)

Diced Free Range Chicken Breast

1 tsp Coconut Oil

1 tsp Fresh Lime Juice

1 tbsp. Fresh Orange Juice

1 tsp Honey

¼ tsp Dijon Mustard

3 - 4 Washed Chopped Cherry Tomatoes

1 Sprig Finely Chopped Spring Onion

1 Cup Thinly Sliced Cucumber

1 – 2 Cups Rocket

1 Sprig Finely Chopped Fresh Mint

METHOD

  1. Place quinoa in a pot with water and simmer over a low heat (lid on) until the water has been absorbed.
  2. Pan fry chicken in oil until golden brown and cooked through then set aside.
  3. Combine lime and orange juice, honey and mustard in a large bowl.
  4. Add quinoa, sliced cucumber, fresh mint, rocket, spring onion and tomatoes to the dressing and stir well.
  5. Place salad mix on a plate, top with chicken and serve.

MALE

65-75KG

75-85KG

85-95KG

95-105KG

105-135KG

135KG +

Chicken

150g

160g

160g

160g

170g

180g

Quinoa

160g

160g

170g

170g

170g

170g

FEMALE

Up to 65KG

65-75KG

75-85KG

85-95KG

95-120KG

120KG +

Chicken

130g

140g

150g

160g

160g

160g

Quinoa

140g

150g

150g

160g

160g

160g