Chicken and quinoa

A great salad to use up leftover roasted chicken.

If you can’t find Thai basil then use a small amount of chopped parsley or torn basil leaves.

Dressings

1	Lemon, finely grated zest
1 Tbsp	Grated fresh ginger
2 cloves	Garlic, crushed
1	Red chilli, finely sliced or chopped
2 Tbsp	Runny honey
2 Tbsp	Peanut butter
⅓ cup	Rice vinegar
¼ cup	Vegetable oil
1 pinch	Sea salt

Salad

1 cup	White quinoa, well washed (Main)
1	Yellow capsicum, or red, core and seeds removed, cut into thin slices
½	Red onions, very finely sliced
2 cups	Shredded chicken (Main)
1 large handful	Mint leaves
4 small bunches	Thai basil leaves
1	Cos lettuce, roughly shredded
1 handful	Roasted peanuts, roughly chopped
4 slices	Red chillies, very thin

Directions

1. Make the dressing, place all the ingredients in a clean screw top jar. Place on the lid and shake well. Remove the lid and taste, adding extra salt if needed. Set aside.
2. Cook the quinoa according to the packet instructions. Set aside to cool.
3. Place the cooled quinoa in a large bowl with the capsicum, red onion and cooked chicken. Add three-quarters of the chopped mint and the Thai basil leaves. Drizzle in a little dressing and toss gently to combine.
4. Scatter the cos lettuce into the base of a large shallow serving platter. Top with the quinoa and chicken mixture. Scatter over the remaining chopped mint, the roasted peanuts and the chilli. Serve the remaining dressing in a small bowl.

See more of Kathy's dinner recipes

• Autumn vegetable soup
• Pan-fried fish with a lemon, shallot and black sesame seed dressing