Jamie Oliver's Blackened Chicken With San Fran Quinoa Salad
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- Ready In:
- 25mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 300 g quinoa
- 1 fresh red chili or 1 yellow chili
- 100 g Baby Spinach
- 4 spring onions
- 1 bunch fresh coriander
- 1 bunch of fresh mint
- 1 large ripe mango
- 2 limes
- 2 tablespoons extra virgin olive oil
- 1 ripe avocado
- 50 g feta cheese
- 250 g watercress
- 2 (200 g) skinless free-range chicken breasts
- 1 teaspoon ground allspice
- 1 teaspoon smoked paprika
- olive oil
- 2 mixed-colour bell peppers
- 4 tablespoons fat-free yoghurt
directions
- Put the quinoa into the pan and generously cover with boiling water and the lid.
- Put the chilli, spinach, trimmed spring onions and coriander (reserving a few leaves) into the processor, tear in the top leafy half of the mint, then blitz until finely chopped.
- On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the allspice and paprika • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until blackened and cooked through.
- Deseed the peppers, cut each one into 8 strips and add to the frying pan, tossing regularly • Peel and cut the mango into chunks.
- Drain the quinoa and rinse under the cold tap, then drain well again and tip on to a serving board or platter • Toss with the blitzed spinach mixture, squeeze over the lime juice, add the extra virgin olive oil, mix well and season to taste.
- Sprinkle the mango chunks and cooked peppers over the quinoa • Halve and destone the avocado, then use a teaspoon to scoop curls of it over the salad • Slice up the chicken, toss the slices in any juices and add to the salad • Crumble over the feta, scatter over the remaining coriander leaves and snip over the cress • Serve with dollops of yoghurt.
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