Peaches and Greens

February 4, 2016

 

 

Ingredients

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

 

Dressing

1/4 cup extra virgin olive oil

2 TB dijon mustard

2 TB maple syrup

2 tsp lemon juice

 

Preparation

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

Carbohydrate 37g

Protein 35g

Fat 17g

Fibre 6g

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