With warm shredded chicken, crispy bacon, and biting parmesan, this chicken quinoa salad is a hearty winter lunch that won’t leave you hungry!
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:Serves 2 to 4
400g cooked & shredded chicken
1/2 cup quinoa
200g rindless bacon, diced
1 cup shredded carrot
1/2 cup diced radish
1 firmly packed cup parsley leaves, shredded
80g grated parmesan
For the Salsa Verde Aioli:
1/2 cup mayonnaise
1/4 cup olive oil
6 cloves garlic, minced
1 tbsp finely chopped basil leaves
1 tbsp finely chopped parsley leaves
1 tbsp capers
Zest of one lemon
1/2 tsp ground black pepper
pinch of salt, or more to taste
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.
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.
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.
Place all the salad ingredients into a large bowl and toss until combined. pour over the dressing just before serving.