MEXICAN CHICKEN SALAD BOWL WITH SACHA INCHI + LIME DRESSING

30 minutes 

15 minutes

2

• ¼ cup / 60mls Melrose Sacha Inchi Oil
• 30mls lime juice
• 2 tsp. / 15ml Melrose Rice Syrup
• 1 teaspoon salt flakes

• 2 tbsp Melrose Extra Virgin Olive Oil
• 1 free-range chicken breast
• 1/2 tsp. smoked paprika
• 2 cups cooked red quinoa
• 1 cup cooked chickpeas, drained
• 1 cup spinach leaves
• 100g cherry tomatoes, halved
• 2 sprigs coriander
• 1 avocado, thinly sliced
• 1 lime
• Cracked black pepper

Drizzle a teaspoon of olive oil over each side of the chicken breast then sprinkle each side with smoked paprika and a pinch of salt. Add remaining olive oil into non-stick frypan and place over medium - high heat, when hot add the chicken breast. Cook chicken on each side for about 5 minutes, or until cooked through. Remove from pan and allow chicken to cool slightly before slicing up.

To make salad dressing, add sacha inchi oil, lime juice, rice syrup and salt flakes into a small mixing bowl and whisk with fork or small whisk to emulsify the dressing. Set aside until ready to use.

To assemble salad, add a cup of red quinoa into a serving bowl, and divide remaining ingredients into bowls, including chickpeas, spinach leaves, cherry tomatoes, coriander and avocado.

Cut the cheeks off the lime then use the core of the lime and drizzle the juice over the top of the avocado then add some cracked black pepper.

Add chicken breast to salad and drizzle over a few tablespoons of dressing over each salad. Serve warm or chill and serve cold.