This deliciously flavoursome salad will set you up nicely for a summer afternoon run.
Full preparation
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Preheat the oven to 180°C / 160°C (fan) gas mark 4. Lay the walnuts on a baking tray and lightly roast in the oven for 5 minutes. Remove and leave to cool.
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Cook the quinoa according to the pack instructions. When cooked, transfer to a sieve and rinse with cold water. Set aside to drain completely.
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Lay the chicken breasts out on a large chopping board and, using a heavy rolling pin, bash them to flatten them out. Rub the chicken all over with a little olive oil and season with salt and pepper. Heat a griddle pan to hot and griddle the chicken for about 5 minutes on each side, or until it is cooked through. Set aside to rest while you prepare the salad.In a small bowl, whisk the dressing ingredients together. Gently turn the Pink Lady® apple slices over in a little of the dressing to prevent them going brown.
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Wash the strawberries and remove the stalks. Slice thinly.
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Slice the chicken breast.
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With your hands, toss the watercress together with the quinoa and a tablespoon of the dressing, then arrange on a large flat serving plate, or divide between individual plates. Scatter over the apple slices, the strawberries, the walnuts and the slices of chicken. Drizzle over the remaining dressing and serve.