Add the chicken and cook for 3-4 minutes until cooked through. Set aside to cool. To serve, place the pumpkin, chicken, quinoa, chickpeas, pepper, coriander, lemon juice and zest in a serving bowl.
Slice the chicken into bite-sized pieces and add to the bowl along with the salad leaves. Mix again then serve. For a healthier version of this chicken salad, you can swap the mayonnaise for plain ...
This delightful salad will be a great addition on your table. You can also put it in your tiffin box. It is an easy salad recipe that also makes a perfect side dish to complete a full-fledged meal.
Pour in the olive oil. Season the chicken pieces with salt and pepper. Working in batches, brown the chicken pieces for about five minutes until they are golden brown on all sides. Then transfer ...
2. Pour the coconut milk into the pan and mix well. Bring to the boil and add the chicken and chickpeas. Mix well. Bring to the boil, reduce the heat a little and cook, stirring occasionally ...
Combine the rest of the salad ingredients in a large bowl and ... Dress the sweetcorn and chickpea mix with some of the dressing, reserving the rest to serve on the side. Garnish with fresh ...
Ready in just 10 minutes, this salad is the perfect weekday lunch option. Defrost corn. Chop roma tomato, avocado, chickpeas and cucumber into bite-sized pieces. Combine all together in a serving ...
but you could add grilled chicken or hard-boiled eggs to round it out as a meal. Fresh herbs are another great way to add flavor—this mixed greens salad recipe uses parsley, mint, dill and ...
Mock chicken has a meaty flavor but made with vegetarian ingredients, as the name suggests. Usually its made with soya but the one used in this recipe is made with wheat protien. It is a low fat, high ...
A good, ready-made salad that is still in reasonable condition in the morning is perfect. Anything with grated beetroot is a hit in our home. Add grated carrot, nuts and seeds, beans straight from ...