Asian chicken and ginger salad recipe | Sainsbury`s Magazine

Ingredients

• 1 skinless chicken breast, about 125g, cut into long strips
• thumb-sized piece of ginger, finely grated
• 2 tsp sesame oil
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar
• a pinch of sugar
• 1⁄2 x 250g pack cooked red and white quinoa
• 100g sugar snaps, finely sliced
• 2 spring onions, finely sliced
• 1⁄2 small avocado, peeled, stoned and sliced