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Moroccan Style Chicken Warm Salad

Warm Salad is a fast dinner option. Make it fabulous by using Moroccan spices.

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients

  • 1 cup white quinoa
  • 2 corn cobs, husks removed
  • 500gm Lilydale Free Range Chicken breast fillets, fat trimmed
  • 2 Tblsp Moroccan seasoning
  • 400gm can chickpeas, drained and rinsed
  • 1 bunch asparagus, trimmed, cut into thirds, blanched
  • 1/3 cup parsley leaves
  • 1/3 cup mint leaves
  • 2 Tblsp olive oil
  • Juice and zest of 1 lemon
  • 1 Tblsp wholegrain mustard
  • 60gm feta cheese, crumbled

Method

  1. Cook quinoa according to pack instructions. Drain and keep warm.
  2. Meanwhile, heat a char-grill pan over medium-high heat and cook corn for 10 minutes, turning often, until slightly charred. Once cool enough to handle, remove kernels from corn.
  3. Meanwhile, sprinkle chicken with Moroccan seasoning. Spray a large non-stick frying pan with olive oil and cook chicken for 4 to 5 minutes each side over medium-high heat, or until cooked through. Set aside to rest for 5 minutes. Thickly slice chicken.
  4. In a large bowl, combine quinoa, corn, chickpeas, asparagus, parsley and mint.
  5. In a screwtop jar, combine olive oil, lemon juice, lemon zest and mustard. Shake well to combine.
  6. Drizzle quinoa salad mix with dressing and toss to coat. Top with chicken and sprinkle with feta to serve.
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Our Recipes
Our Recipes