Chicken Quinoa Salad with Pomegranate and Avocado

This chicken quinoa salad with pomegranate and avocado is vibrant and full of nutritious ingredients. Drizzle with a delicious roasted garlic turmeric dressing and you are literally “golden”.

Why you'll love this recipe

Vibrant - the dressing that is served with this chicken quinoa salad is delicious and vibrant. It’s creamy, zingy and fluorescent yellow from the turmeric.

INGREDIENTS

– Chicken Breasts – Rapeseed Oil – Lemon

Rub the chicken breasts with the olive oil, lemon zest, cumin, sumac (if using), garlic and onion powder.

1

Roast in the oven for 25 minutes until the chicken has reached an internal temperature of 74C/165F. Leave to rest, then cut the chicken breasts into ½ inch cubes.

2

Whilst the chicken and garlic roast, prepare the rest of salad ingredients and place into a large bowl.

3

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