Adobo Chicken & Quinoa Salad

This is possibly one of the easiest and tastiest light lunches there are. You could add any veggies you like and even skip the chicken but do not skip on the beautiful creamy tomatillo dressing. That dressing is sooo good that we have been looking for excuses to use it over and over again.


Creamy Tomatillo Dressing

-2 tomatillos

-a handful of cilantro including stalks

-1 pickled jalapeno

-1 garlic clove

-¼ cup creme fraiche

-2 tbsp lemon juice

-3 tbsp extra virgin olive oil

-2 to 3 tbsp pumpkin seeds 

-salt and pepper to taste

1 Blend all the ingredients with just 2 tablespoons of pumpkin seeds, a pinch of salt and pepper until smooth. Taste and add more pumpkin seeds if the dressing needs more thickness. Adjust seasoning to taste. 

Adobo Chicken & Quinoa Salad

-200g quinoa, cooked

-300g chicken breast cut into small pieces

-2 cups broccoli florets

-350g chickpeas, drained

-Adobo Seasoning,  to taste.

-Olive oil

1 Set oven to 180C 

2 Arrange broccoli and chickpeas onto a baking tray. Drizzle olive oil and sprinkle Adobo Seasoning and toss around. Bake for 20 minutes or until the broccoli and chickpeas are nicely roasted. Remove from the oven and set aside.

3 Meanwhile the veggies are roasting in the oven, sprinkle some Adobo Seasoning over the chicken on both sides and cook on a hot pan with a little bit of olive oil. Set aside.

4 Mix the quinoa with roasted broccoli, chickpeas and chicken pieces. Serve with plenty of creamy tomatillo dressing on top. Pro-tip, add a little dollop of salsa macha on the side! You can find our favourite Salsa Macha recipe here. 




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