Thyme and Lemon Chicken Salad with Quinoa, Peeled Mandarin and Goat Cheese

Name: Thyme and Lemon Chicken Salad with Quinoa, Peeled Mandarin and Goat Cheese
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: International
Ingredients: 2 chicken thigh fillets; ½ a bunch thyme sprigs; 1 tbsp lemon zest grated; pinch salt and pepper; handful string beans; 1 tbsp chickpeas; 1 peeled mandarins or other small orange citrus depending on season; 1 tbsp goat's cheese; 1 cup Quinoa; 2 tbsp olive oil; 1 tbsp white wine vinegar

Over a year ago 1,361 views

Cook: 45 mins

Serves: 1

Ingredients

2 chicken thigh fillets
½ a bunch thyme sprigs
1 tbsp lemon zest grated
pinch salt and pepper
handful string beans
1 tbsp chickpeas
1 peeled mandarins or other small orange citrus depending on season
1 tbsp goat's cheese
1 cup Quinoa
2 tbsp olive oil
1 tbsp white wine vinegar

Accompaniment

Description

This has become my favourite summer dish and is clean and healthy. It is my variation of a quinoa salad at my favourite café in Melbourne, Victoria Richmond Café Lader.

Method

1
1. Place the string beans, mandarin, quinoa, chickpeas in a large salad bowl.

2. Whisk the olive oil and white wine vinegar together to make a dressing and pour over the salad, fold through well.

3. Marinate the chicken with thyme, garlic, lemon zest, salt and pepper (to your desired amount). Pan fry the chicken 2 mins on each side. Keep flipping the chicken till its cooked through. This will result in the meat being tender and succulent.

4. Dish out the quinoa salad mix (to your desired amount) on to your plate and place the chicken pieces on top. Sprinkle the goats cheese last and serve immediately.

Tip: Goats cheese can be quite sticky and will disintegrate when mixed in the salad before placing the chicken on top. Use a fork to try and crumb the goats cheese and sprinkle on top last before serving.