Serves 2


1 chicken breast, poached and shredded
½ cup uncooked red quinoa (makes 1 cup)
1 corn cob, charred and kernels removed
½ red onion, finely sliced
½ small red capsicum, finely diced
1 jalapeno, finely diced
½ cup coriander, finely chopped
Handful rocket or spinach
¼ cup pumpkin seeds
2 tablespoons pickled jalapenos, chopped (optional)


½ lime, zested and juiced
2 tablespoons Greek yoghurt
1 avocado, skin removed and diced
Salt and pepper


Fill a small saucepan up with water, so it’s ¾ full and bring it up to a boil. Throw in the chicken breast, bring it back up to a boil, cover and remove from the stove and let it poach for 20 minutes. Once poached, remove the chicken from the saucepan and place it on a plate. Let it cool slightly before shredding it.

Meanwhile, heat a small saucepan over medium heat and cook the quinoa per packet instructions. Once cooked, let it stand in the saucepan for 5 minutes, then fluff it up using a fork. Place the cooked quinoa onto a tray or plate and let it cool to room temperature.

To make the dressing put all the ingredients in a jug, combine well using a stick blender, taste and season with salt and pepper.

Grab a large salad bowl, throw in all the ingredients except for the pumpkin seeds and pickled jalapenos and give it a mix. Spoon over the dressing, and using your hands, gently fold it through the salad until well combined. To serve, top the salad with the pumpkin seeds, and for some added zing, I like to add some chopped pickled jalapenos, but of course, this is optional.


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