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Chicken and Quinoa Salad with Citrus Honey Dressing

  • ½ a cup of Bean shoots or salad sprouts
  • 1 cup rocket, washed and dried
  • 50g Goats cheese
  • ¼ cup silvered almonds
  • ½ punnet cherry tomatoes, quartered
  • 2 Chicken breasts, poached
  • 1 & 1/2 cups of cooked quinoa, rinsed and drained
  • Mango, sliced into long slices
  • Sprinkle of black sesame seeds


  • 2 teaspoons white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Pinch of salt and pepper
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon freshly squeezed orange juice
  • Add rocket, quinoa, almonds, tomato d goats cheese to bowl. Mix thoroughly.
  • Add dressing ingredients and stir.
  • Cook quinoa as per packet instructions. Poach chicken in large saucepan, on a medium – high heat.  Bring to the boil. Reduce heat to simmer, add chicken, cook covered for 15 minutes or until chicken is just cooked through. Stand chicken in liquid for 5 minutes. Remove from water, slice into 2cm cubes.
  • Add chicken to rest of salad ingredients, top with mango slices, salad sprouts or bean shoots, sprinkle with seseme seeds.  Serve then add dressing.
  • Serves 1-2.

Recipe: Claire George, Naturopath