Apple, strawberry, chicken and walnut salad

Apple, strawberry, chicken and walnut salad


1. Preheat the oven to 180°C/350°C/Gas Mark 4. Lightly roast the walnuts for 5 minutes, remove and leave to cool.
2. Cook the quinoa according to pack instructions, then transfer to a sieve and rinse with cold water. Set aside to drain.
3. Flatten the chicken breasts using a heavy rolling pin. Rub over a little olive oil and seasoning. Heat a pan to hot and griddle the chicken for 5 minutes on each side, or until cooked through. Rest it while you prepare the salad.
4. Whisk the dressing ingredients together.
5. Gently turn the apple slices in a little dressing to prevent them going brown.
6. Wash and hull strawberries, then slice thinly. Slice the chicken breast.
7. Toss the watercress and quinoa together with 1 tbsp of dressing, in a picnic bowl. Scatter over the apple, strawberries, walnuts and chicken.



Add some low-fat carbs and essential proteins to your picnic!


25g (1oz) walnuts
70g (2¾oz) quinoa
2 free-range cooked, skinless chicken breasts
1 tsp olive oil
Salt and freshly ground black pepper
2 small apples, unpeeled, cored and sliced
200g (7oz) strawberries
75g (3oz) bag of watercress
For the dressing:
1 tbsp white balsamic vinegar
2 tbsp extra virgin olive oil
1 heaped tsp pink peppercorns, lightly crushed
Pinch of salt


Time: 30 minutes, including cooking
Serves: 2
Nutrition: 360 calories, 15g fat, 2g sat. fat