1 cup cooked black quinoa (equivalent to 1/2 cup uncooked)
250g chicken breast, cooked, cooled and shredded
2 peaches, sliced and grilled
2 cups witlof, leaves separated
2 cups radicchio, leaves torn
40g almond slivers, toasted
1 pomegranate, deseeded
1/4 cup extra virgin olive oil
2 TB dijon mustard
2 TB maple syrup
2 tsp lemon juice
Place the quinoa, chicken, peaches, witlof and radicchio in a large bowl and toss to combine.
Place olive oil, mustard, maple syrup and lemon juice in a small bowl and whisk to combine.
Divide the salad between two bowls to serve. Drizzle dressing over each salad and garnish with almond slivers and pomegranate seeds.
Nutrition per serve (minus garnish)
450kcal / 1890kJ