Mindful Sodexo 
Quinoa and grilled corn topped with grilled chicken, cucumber, radish and avocado, topped with a drizzle of dressing and spring onion
Nutrition Facts:
Calories: 417, Carbs: 40.7g, Protein: 26.2g, Fat: 15g, Sat. Fat: 2.1g, Fiber: 5.7g
Prep Time: 5 to 10 minutes Cook time: 15 minutes
Grilled Chicken & Quinoa Salad
- 12g fresh coriander leaves
- 12g fresh basil leaves
- 7.5g spring onion, white and light green part, dark greens sliced and reserved for garnish
- 5ml extra-virgin olive oil
- 1 teaspoon fresh lime juice
- 5 teaspoon of salt
- 4 skinless boneless chicken breasts
- 400g sweetcorn
- 5g freshly ground black pepper
- 6g ground cumin
- 40g dry quinoa
- 1/4 Cucumber, cut into 1cm wedges
- 10g radishes, thinly sliced
- 1/2 ripe avocado, peeled & sliced
- 30ml Water
STEP ONE:
- 1. Place the coriander, basil, spring onion, half of the oil, the teaspoon of lime juice, and ½ teaspoon of the salt along with the water, in the small bowl of a food processor and blend until smooth.
STEP TWO:
- 1. Place a sheet of plastic wrap onto a large cutting board. Place two pieces of the chicken on top and then cover with another sheet of plastic wrap. Use a mallet or rolling pin to pound the chicken to an even 1cm thickness. Repeat with the remaining 2 pieces of chicken.
STEP THREE
- 1. Brush the chicken with remaining oil and season with the black pepper and cumin, place on a lined tray add the sweetcorn, cook under a grill or in the oven until the chicken is cooked and the sweetcorn lightly charred. Remove the corn and keep on the side, slice chicken breast diagonally into six strips
STEP FOUR:
- 1. Put the quinoa and 150ml of water into a medium saucepan and bring to a boil. Reduce the heat to a simmer, cover and simmer until the quinoa is just cooked about 10 minutes. Fluff with a fork, leave to cool.
STEP FIVE:
- 1. When ready to serve, add and stir in the corn with the quinoa. Divide the quinoa/corn mixture among four bowls.
STEP SIX:
- 1. Arrange the chicken strips, cucumber, radishes, and avocado on top. Drizzle with the dressing and garnish with sliced greens from the spring onion.
