Discover the perfect balance of health and flavour with this Chicken and Quinoa Salad featuring Sadia Easy and Juicy Chicken Breast Fillets. This simple recipe combines sumac-seasoned chicken with nutrient-rich quinoa, crisp fresh vegetables, and a crumble of salty feta. Ready in under 30 minutes, it offers a guilt-free option that doesn’t compromise on taste. Ideal for a power lunch or a fresh summer dinner, this salad is sure to become a new favorite!
Cooking Time
25 Mins
Air frying
| Sadia Easy and Juicy Chicken Breast Fillets | 8 |
| Quinoa (white or red or tri-colour) | 190g |
| Water | 300ml |
| Olive oil | 3 tbsp |
| Sumac | 2 tsp |
| Spring onions (chopped) | 2 |
| Cherry tomatoes (halved or quartered) | 150g |
| Cucumber (finely chopped) | 200g |
| Parsley (chopped) | 60g |
| Olives (sliced) | 45g |
| Feta cheese | 80g |
| Salt and pepper to taste | |
| Lemon juice | 1 tbsp |
| Fresh mint to garnish |
Prepare Chicken:
In a bowl mix 1 tbsp olive oil, sumac and salt and pepper. Add the chicken and coat it.
Air-Fry Chicken:
Pre-heat the air fryer to 180°C. Cook for 15 minutes
Prepare Quinoa:
In a small pot place the quinoa and water. Bring to the boil. Keep the pan covered and reduce the heat.
Cook for 15 minutes. Once cooked take it off the heat and let it sit for 5 minutes.
Fluff it with a fork.
Make Dressing:
Mix the remaining olive oil and lemon juice together with some salt and pepper.
Assemble Dish:
In a large bowl, add the cucumber, tomato, parsley, spring onion and olives. Add the quinoa and mix. Add the dressing and mix it well. Serve it in an open bowl.
Slice the chicken breasts and arrange it on top.
Add the feta cheese and garnish with mint leaves.
Serve:
Serve with warmed zaatar rolls.
