Quinoa Crusted Chicken Cobb Salad
Prep 15m | Total 30m | Serves 4
INGREDIENTS
4-6 slices bacon (nitrate free)
250g chicken tenderloins
2-3 tbs olive oil
2 eggs, whisked
1.2 cups quinoa flakes
salt and pepper
¼ tsp smoked paprika
½ cup chopped and peeled cucumber
½ cup quartered cherry tomatoes
2 hard boiled eggs quartered
1/2 avocado sliced or chopped (do this last, so the avocado doesn’t go brown)
3 cups salad greens
Thinly sliced green onion for garnish
1/2 C aioli/ whole egg mayonnaise
1 tbsp fresh lemon juice
1/2 tsp dried dill
1/2 tsp smoked paprika
1/2 tsp chives
METHOD
Cook the bacon until crispy.
Combine the quinoa flakes with the salt, pepper and paprika.
Heat a large fry pan over med heat. Add the olive oil.
Dip the tenderloins in the egg, then in the quinoa mixture.
Add the coated chicken to the pan and cook for about 5 minutes on each side, adjusting the heat as necessary. Be sure that the chicken is fully cooked, remove from heat, and set aside. Once tenderloins are cool enough to handle, chop into bite-sized pieces.
Chop cooled bacon.
Whisk together aioli, lemon juice, dried dill, paprika and chives in a bowl until well combined.
Assemble all the prepared ingredients in a large salad bowl (and garnish with spring onion.
Spoon the dressing on right before serving to toss with the salad.
Store leftover dressing in the refrigerator in an airtight container for up to 4 days.
RECIPE NOTES
This can be made with a simple balsamic or vinaigrette dressing for an equally delicious salad.
