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Chicken Quinoa Salad with Salsa Verde Aioli

With warm shredded chicken, crispy bacon, and biting parmesan, this chicken quinoa salad is a hearty winter lunch that won't leave you hungry!

With warm shredded chicken, crispy bacon, and biting parmesan, this chicken quinoa salad is a hearty winter lunch that won’t leave you hungry!

Ingredients

For the Salsa Verde Aioli:

Instructions

  1. Rinse the quinoa and place in a pan with 250ml of water. Bring to the boil, reduce to a simmer, cover and cook for 20 to 30 minutes or until all the water has been absorbed. Remove from the heat and let it stand for 10 minutes, covered) before fluffing with a fork.
  2. Meanwhile, fry the diced bacon in a skillet with a little oil until crispy. Remove from the skillet and drain on a plate lined with paper towel.
  3. To make the aioli: place all the aioli ingredients into a small food processor or blender and process until a smooth, dressing-like consistency is reached.
  4. Place all the salad ingredients into a large bowl and toss until combined. pour over the dressing just before serving.
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