Blackened Chicken San Fran Quinoa Salad

Updated at: Thu, 17 Aug 2023 05:16:45 GMT

Step 1

Put the quinoa into the pan and generously cover with boiling water and the lid. Put the chilli, spinach and coriander (reserving a few leaves) into a food processor, tear in the top leafy half of the mint, then blitz until finely chopped.

Step 2

On a large sheet of greaseproof paper toss the chicken with salt, pepper, allspice, and paprika. Fold over the paper then bash and flatten the chicken to 1.5 cm thick with a rolling pin. Put into a frying pan sprayed with cooking spray, turning after 3 or 4 minutes, until blackened and cooked through.

Step 3

Deseed the peppers, but each one into 7 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 in a large serving bowl). Toss with the blitzed spinach mixture, squeeze over the lime juice, mix well and season to taste.

Step 4

Sprinkle the mango chunks and cooked peppers over the quinoa. Slice up the chicken and add to the salad. Scatter over the remaining coriander leaves and snip over the cress. Serve with dollops of yoghurt.

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