Prep time: 10 minutes
Cooking time: 15 minutes
Ingredients (serves 4)
1 tbsp extra virgin olive oil
200g skinless chicken breast
180g Haloumi, cut into 1cm thick slices
4 cups (100g) mixed lettuce leaves
1 punnet (100g) Aussie Sprouts pea shoots, halved and tails discarded
1 ½ cups cooked quinoa or brown rice
2 peaches, sliced
1 avocado, sliced
1 cup Aussie Sprouts crunchy combo
1/3 cup toasted almonds, roughly chopped
Honey Mustard Vinaigrette
¼ cup extra virgin olive oil
2 tbsp balsamic vinegar
2 tsp Dijon mustard
1 tbsp honey
- Heat half the oil in a large frying pan over medium heat. Cook chicken for 4-5 minutes on each side until just cooked through. Set aside and allow to rest for 5 minutes, then slice thinly.
- Heat remaining oil in frying pan and fry haloumi on each side until golden brown. Transfer to a plate lined with paper towel.
- Toss lettuce leaves and quinoa together in serving bowl. Top with chicken, peaches, avocado, crunchy combo and almonds and toss through gently.
- To make dressing, mix all ingredients together until well combined. Drizzle over salad and serve.
|Fat – total – saturated||44.4g10.9g|
|Carbohydrate – total – sugars||31.6g16.6g|