Post-gym super salad

Name: Post-gym super salad
Total time: 30 min
Yield: 1
Ingredients: 60 g regular, black or red quinoa; ¼ of a small cucumber; ¼ of a small iceberg lettuce; ½ a small carrot; ½ an eating apple; 1 ripe tomato; ½-1 fresh red chilli; 2 sprigs of fresh mint; 1 small handful of baby spinach; 1 lime; 1 heaped tablespoon natural yoghurt; 1 teaspoon hot chilli sauce; 80 g leftover cooked skinless chicken breast; ½ a punnet of cress

Chicken, quinoa & loadsa veg

Gluten-freegf

“Lean chicken and quinoa are excellent protein sources post-exercise, when protein promotes muscle growth by repairing damage – for optimal benefit eat within 50 minutes of exercising. ”

Serves 1

Cooks In30 minutes

DifficultyNot too tricky

Everyday Super Food Chicken Healthy chicken recipes Healthy dinner ideas Healthy lunch ideas Healthy meals

Nutrition per serving

Calories 400 20%
Fat 6.8g 10%
Saturates 1.5g 8%
Sugars 19.3g 21%
Salt 1.1g 18%
Protein 38.1g 76%
Carbs 49.6g 19%
Fibre 4.3g -

Of an adult's reference intake

Everyday Super Food

By Jamie Oliver

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Ingredients

60 g regular, black or red quinoa
¼ of a small cucumber
¼ of a small iceberg lettuce
½ a small carrot
½ an eating apple
1 ripe tomato
½-1 fresh red chilli
2 sprigs of fresh mint
1 small handful of baby spinach
1 lime
1 heaped tablespoon natural yoghurt
1 teaspoon hot chilli sauce
80 g leftover cooked skinless chicken breast
½ a punnet of cress

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Everyday Super Food

By Jamie Oliver

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Method

Cook 60g of quinoa according to the packet instructions, then drain (if you have the opportunity to cook up a batch of quinoa in advance to keep in the fridge ready for this dish, it will save time here).
Get yourself a large chopping board and roughly chop ¼ of a small cucumber, ¼ of a small iceberg lettuce, ½ a small carrot, ½ an eating apple and 1 ripe tomato. Finely chop ½-1 chilli (to your taste, deseed if you like), pick over the leaves from 2 sprigs of fresh mint, and add 1 small handful of baby spinach to the story.
Squeeze over the juice from 1 lime and spoon over 1 heaped tablespoon of natural yoghurt. Drizzle over 1 teaspoon of hot chilli sauce, then chop and mix everything together until nice and fine, so all the flavours combine.
Mix in the quinoa, shred up and add 80g of leftover cooked chicken breast, then have a taste and season to perfection with sea salt, black pepper and a little more chilli or lime juice, if you think it needs it.
Serve in a bowl, or even a wrap if you’re on the go, with ½ a punnet of cress snipped over the top – delicious.