Today I’m going to share with you one of my most favourite creations, my Chicken, Feta and Quinoa Salad with Sticky Sautéd Tomatoes. This is a recipe which I come back to time and time again because it’s super easy to prepare and incredibly tasty.
I made this for my sister on her most recent trip to London, I had offered to make us both lunch and wanted to serve something more interesting than your usual lunchtime fodder.
Personally I think this salad ticks all the boxes. For a start, there is not a bland lettuce leaf in sight which instantly makes it infinitely more appealing. The base of my salad is made up of quinoa, a grain which is a fantastic source of protein and dietary fibre, and if prepared in the right way can be incredibly flavoursome.
The rest of the ingredients are far from boring, the chicken breast is roasted in sweet and sticky honey which contrasts wonderfully to the salty feta and refreshing cucumber, but without a doubt the absolute star of this dish is my sticky sautéd tomatoes which I am completely obesessed with – you’ll know why, once you’ve tried them!
The salad is topped off with a handful of pomegranate seeds and a bunch of parsley… I tried to get some leaves in there, somewhere!
Honey Roasted Chicken, Feta and Quinoa Salad with Sticky Sautéd Tomatoes
Serves 2 – 3
For the Salad:
120g Quinoa, rinsed (I used a mix of white/black/red quinoa)
500ml water, brought to the boil
1 chicken stock cube
400g diced chicken breast
1 tbsp olive oil
2 tbsp honey
1/2 a cucumber, deseeded and chopped into half moon shapes.
50g Feta cheese
A bunch of fresh parsley
12 cherry tomatoes
1 tbsp red wine vinegar
1/2 tsp caster sugar
A handful of pomegranate seeds (optional)
For the Dressing:
Salt and Pepper to season
1. Preheat oven to 180 degrees C/Gas mark 4.
2. Coat the chicken in olive oil and honey, then season it with black pepper.
3. Bake the chicken in the preheated oven for 20 minutes. To check the chicken is cooked, make sure the meat is white and that no pink remains.
4. Whilst the chicken is cooking, place the quinoa into pan of boiling water and crumble over a stock cube. Stir and reduce the pan to simmer, then cook for 15 minutes until the quinoa is soft.
5. Drain quinoa and leave it cool slightly.
6. To make the sticky tomatoes: heat up a dash of olive oil in a frying pan over a medium heat. Add the cherry tomatoes and cook for a minute or two, until they start to become slightly wrinkly. Add the red wine vinegar and sugar, then stir to coat the tomatoes until they become sticky.
7. Serve your salad on a large serving plate. Start with the quinoa on the bottom, layer up the slices of cucumber, feta, chicken and tomatoes, then top with fresh parsley and pomegranate seeds.
8. Drizzle over olive oil and a squeeze of lemon. Season with black pepper and serve with wedge of lemon on the side.