Chicken and Pesto Quinoa Salad

This vibrant quinoa, pesto and chicken salad with green vegetables makes a tasty light meal. It's also a great way to use up leftover roast chicken as well as leftover pesto!

Course Main Course, Salad

Cuisine International

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 646kcal

Author Corina Blum

Ingredients

200 g dried quinoa
½ lemon juiced
Pinch Black pepper
2 tablespoon extra virgin olive oil
4 Spring onions sliced
100 g sugar snap peas sliced into about 3 pieces
½ cucumber cut into sticks
16 tender spears of asparagus sliced into pieces about 3cm long
150 g basil pesto. Use this recipe or shop bought.
400 g Cooked chicken

Metric - US Customary

Instructions

Cook the quinoa according to the pack instructions. It should take about 10 minutes. Leave to cool.
Mix the lemon juice, olive oil and black pepper into the quinoa. Then stir in the vegetables.
Stir in a couple of table spoons of pesto into the salad. Taste and add a bit more if necessary.
Serve the salad with some chicken on top and drizzled with some more pesto.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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