Southern Spice Quinoa Salad with Breaded Chicken

Thankfully Summer is on the way and I’m looking forward to cooler foods like salads. I love a salad especially when I add quinoa. It makes it so much more tasty. Recently I’ve been experimenting with spice. Southern spice has become a huge favourite in our house. So I’ve been adding it to a lot of meals. I know it normally goes on chips but I had to try in in a salad dressing. It made the whole dinner really flavoursome and of course, I had to share the recipe with you.

What summer salads do you enjoy eating and why? Let me know in the comments below please don’t forget to like and follow me.

Serves 4

Equipment

• Sealable bag
• Rolling pin
• Bowls x 3
• Tablespoon
• Fork

Ingredients for the chicken

• Chicken breasts x 500g
• Rice flour or plain flour x 4 tbsps
• Egg x 1 large
• Almond flour or breadcrumbs x 4 – 8 tbsps
• Nutritional yeast or strong cheese like cheddar x 2 – 4 tbsps
• Salt and pepper to taste.

Method for the chicken

• Place the chicken into the sealable bag and bash it with the rolling pin.
• Once the chicken is flattered to about 1 centimetre remove from the sealable bag and place to one side.
• Next measure the rice flour into a bowl.
• Crack the egg and scrambled it with the fork in the bowl.
• Then in the final bowl add the almond flour, nutritional yeast or the breadcrumbs and strong cheese and salt and pepper to taste.
• Mix these ingredients together.
• Place the chicken into the rice or plain flour and cover the breast in the flour.
• Next dip the breast into the egg until it is all covered.
• Then place the chicken into the almond flour mix or the breadcrumb mix and cover the breast with the mixture.
• Now place onto a plate and put the plate into the fridge for a couple of hours or overnight.
• Preheat the oven to 180°C or gas mark 5.
• Once the oven has preheated grease the bottom of the baking tray, if necessary and put the chicken into the tray.
• Place the chicken into the oven and bake for 25 – 30 minutes or until the coating is golden and crispy and the juices run clear.
• Then leave to rest for 10 minutes before serving with the salad.
• While the chicken is cooking make the salad.

Equipment

• Saucepan
• Sieve
• Small mixing bowl
• Tablespoon
• Teaspoon
• Salad bowl
• Sharp knife
• Chopping board
• Salad spoon and fork

Ingredients for the salad

• Quinoa x 300g
• Chicken stock x 600ml
• Salt and pepper to taste
• Rocket x 4 hanfuls
• Tomatoes x 20 small
• Cucember x 1/2
• Olive oil x 4 tbsps
• Apple cider vinegar x 2 tsps
• Garlic granules/powder x 1 tsp
• Onion powder x 1 tsp
• Cayenne pepper x 1/8 tsp
• Mild or hot chili powder x 1 tsp
• Honey x 2 tsp

Method for the salad

• Start by measuring two centimetres on a wooden spoon.
• Measure your quinoa and pour it into the sieve.
• Wash the quinoa through twice under a tap.
• Put the washed quinoa into a saucepan.
• Flatten the quinoa down as much as possible until it’s all even spread across the base of the pan.
• Place the wooden soup on top of the quinoa.
• Now carefully pour over the chicken stock until it’s level with the line on the spoon.
• The water should be 2 centimetres above the above the top of the quinoa.
• Next put the hob on to a high heat and bring the water to the boil.
• Put the lid on and once it boils turn the heat down to a low simmer.
• Leave to cook for 30 – 40 minutes.
• Do not remove the lid during the cooking process.
• When the water looks like it has been absorbed by the rice then lift the lid.
• Give the quinoa a stir and if there is still water in the bottom pop the lid back on for five more minutes.
• Continue to do this until all the water has evaporated.
• Remove the lid completely and give the quinoa a stir.
• Set aside for a few minutes.
• For the salad dressing add the olive oil, apple cider vinegar, garlic granules/powder, onion powder, cayenne pepper, mild chili powder and honey into the small mixing bowl.
• Mix these ingredients together and set to one side.
• Place the rocket into the large salad bowl.
• Slice the tomatoes in half and put them on top of the rocket in the bowl.
• Next slice the cucumber lengthways into quarters.
• Then slice widthways and put the chopped cucumber into the bowl.
• Put the quinoa on top of the rocket, tomatoes and cucumber.
• Mix the salad dressing again if it needs it and pour over the salad dressing.
• Toss these ingredients together.
• Then serve with the chicken, once cooked and enjoy.

Southern Spice Quinoa Salad with Breaded Chicken was very tasty. It was an easy dish top prepare and cook. It would make a delicious leftover lunch as well. You could make the salad and chicken and store it in the fridge over night. Personally I would freeze it for another occasion. Meals like this are best eaten fresh or stored in the fridge not the freezer. However you decide to eat this dish, as always, please enjoy. Thank you xxx