Smoked Chicken & Quinoa Salad
with Caramelised Walnuts
This sweet, rich salad is our favourite kind, one that doesn’t feel like a salad at all. Really, it’s just a greatest hits compilation of some our favourite ingredients: superfood quinoa, sweet apple and caramelised walnuts. Is your mouth watering yet? The incredible flavour of smoked chicken is this dish’s crowning glory.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
quinoa
1 cube
chicken stock
1 bag
sugar snap peas
1
red onion
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
½
lemon
1 portion
Smoked Chicken
1
Red Apple
1 bunch
mint
Not included in your delivery
2 cup
boiling water
1.5 tbs
olive oil
2 tsp
butter
(Contains Milk;)
2 tsp
honey
Nutritional Values
Utensils
Instructions
Bring a full kettle of water to the boil. To prepare the ingredients, rinse the quinoa well. Crumble the chicken stock, trim the sugar snap peas and juice the lemon. Finely slice the red onion and mint, and thinly slice the smoked chicken and apple.
Place the rinsed quinoa in a medium saucepan with the boiling water and the chicken stock. Bring to the boil and then reduce to a simmer for 12-15 minutes, or until the quinoa is tender. Add the sugar snap peas in the last 2 minutes. Drain well. Set aside in sieve to cool slightly. Transfer the quinoa and sugar snap peas to a large bowl.
Meanwhile, heat half of the olive oil in a medium frying pan. Add the red onion and cook, stirring, for 3 minutes, or until soft. Transfer to a small bowl.
Return the same pan to a medium-high heat and melt the butter. Add the honey and cook for 30 seconds, or until bubbling. Add the walnuts, toss to coat well and cook for a further 30 seconds, or until golden. Season with salt. Remove from pan and transfer to a plate covered with baking paper. Cool.
In a second small bowl, using a fork, whisk the lemon juice and remaining olive oil until well combined. Season with salt and pepper.
Add the smoked chicken, onion, apple, mint and caramelised walnuts to the quinoa and sugar snap pea mixture. Drizzle with the lemon dressing and toss to coat well.
To serve, divide the salad between plates and season to taste with salt and pepper.