Free, serves 4
Ingredients
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200g dried quinoa
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4 cooked skinless and boneless chicken breasts, roughly shredded
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4 red apples, cored and cut into bite-sized pieces
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4 celery sticks, thinly sliced
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Small bag of baby spinach leaves
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Bunch of spring onions, trimmed and thinly sliced
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2 hard-boiled eggs, peeled and finely chopped, to serve
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Small handful of fresh chives, finely chopped
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Small handful of fresh mint, finely chopped
For the dressing:
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200g fat-free natural fromage frais
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3 tbsp fat-free vinaigrette
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2 tbsp roughly chopped bottled gherkins
Method
- Cook the quinoa according to the packet instructions, then drain and set aside.
- Meanwhile, put the chicken in a large salad bowl with the apples, celery, spinach and spring onions.
- Mix all of the dressing ingredients together in a bowl and pour over the salad.
- Add the cooked quinoa and toss to mix well. Scatter over the eggs and fresh herbs to serve.
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