Chicken and Quinoa salad

  • 4 skinless organic chicken breasts
  • 2 tablespoon olive oil
  • 1 tablespoon chipotle paste
  • Juice of 2 limes
  • 12 baby tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon harissa paste
  • 2 teaspoons runny honey
  • For the salad
  • Quinoa (mixed colours if possible) ready to go or cooked in chicken stock
  • 2 Avocados
  • Juice of 3 limes
  • 1 small sup of chorizo sliced and lightly fried (if preferred).
  • 1 tablespoon olive oil
  • 1 big handful of baby spinach leaves
  • 6 spring onions chopped
  • For the prawns
  • 10 large cooked prawns
  • 1 cup of greek yoghurt
  • Juice and zest of one lime
  • 1 green chilli finely sliced
  • Coriander to garnish
  • Slice the chicken and mix it with the chipotle one table spoon of olive oil and juice of 2 limes.
  • Put the tomatoes in an oven proof dish with the other tablespoon of olive oil, balsamic vinegar, honey and harissa.
  • Put the tomatoes on the oven at 160 and cook for 5 or 6 minutes until soft. Remove from the oven and leave to cool.
  • Put the chicken mix in a griddle and cook until lightly browned and cooked through. Remove and leave to cool.
  • Slice the avocado and mix with the lime juice.
  • Put the quinoa in a serving bowl, mix with the spinach leaves. Make a hole in the middle and put the cooked tomatoes in the hole.
  • Arrange the cooked chicken around the edges of the plate with the chorizo (which you can fry gently before). Sprinkle with the spring onion.
  • Mix the greek yoghurt with the lime juice and zest, finely chopped green chillies and place dollops of the mix around the edge of the plate, put the prawns on top of the yogurt mix and arrange the av
  • Sprinkle chopped coriander over the dish and serve.