Grilled Chicken & Quinoa Salad - Mindful by Sodexo - United Kingdom

Ingredients

• 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
• 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.
• 1. When ready to serve, add and stir in the corn with the quinoa. Divide the quinoa/corn mixture among four bowls.
• 1. Arrange the chicken strips, cucumber, radishes, and avocado on top. Drizzle with the dressing and garnish with sliced greens from the spring onion.