Anna Pumps Grilled Chicken Salad Food

GRIDDLED CHICKEN WITH QUINOA GREEK SALAD

Steps:

• Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
• Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.
• Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.

ANNA PUMP'S GRILLED CHICKEN SALAD RECIPE

Steps:

• In a bowl, whisk together the marinade ingredients and pour over the chicken. Marinate, covered, for at least 3 hours or overnight in the refrigerator. Grill chicken on a well-oiled grill over hot coals or under a broiler, turning the pieces until just cooked through, about 4 to 5 minutes per side. (Discard any leftover marinade.) Cut chicken into bite-sized strips and place in a large bowl. Using a food processor, puree the dressing ingredients until smooth; pour over the chicken. Add onion rings, snap peas and cranberries. Season with pepper. Toss to blend. Add the arugula and toss lightly. This recipe yields 6 servings. Per serving: 350 calories, 10g carbohydrate, 35g protein, 18g fat, 90mg cholesterol.