The pops of colour in this salad are beautiful, but are well and truly outdone by the flavour. Strawberries so often seem to belong in dessert recipes but they bring a lovely fresh sweetness to salads, complimented by a good Raspberry Vinegar dressing.
3 tbs Raspberry Vinegar
4 tbsp olive oil
Sea salt and freshly ground pepper, to taste
1 cup tri-colour quinoa, uncooked
500g chicken breast fillets
2 tbsp olive oil
250g punnet strawberries, hulled and halved
1 ripe, but firm avocado, cut into 2cm cubes
1⁄4 cup dry roasted almonds, roughly chopped
1⁄2 cup goats cheese, crumbled
1⁄2 small red onion, thinly sliced
60g baby spinach and rocket mix
Cook quinoa according to packet instructions. Drain. Let the quinoa cool for 10 minutes.
Toss chicken fillets in olive oil and season with sea salt and freshly ground pepper.
Heat a barbeque or chargrill pan to high heat, Cook chicken for 7 minutes on each side or until lightly charred and cooked through. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Thinly slice.
For the dressing, in a small bowl whisk the raspberry vinegar, olive oil and salt and pepper.
Spoon quinoa onto a serving plate or divide between four serving plates. Layer spinach and rocket leaves with strawberries, avocado, red onion and chicken slices. Drizzle vinaigrette over salad and top with almonds and crumbled goats cheese.
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