Aromatic poached chicken with quinoa mango salad

Chicken breast marinated and poached in a sauce fragrant with lemongrass and ginger, served on a fresh and summery salad.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the chicken breast into strips

Step 2

Blend all the ingredients for the sauce. Pour the sauce over the chicken and store in the fridge in an airtight container overnight (or for a few hours)

Step 3

Cook the quinoa as per instructions and cool in the fridge

Step 4

In a pan on medium heat, add the chicken and sauce (split between 2-3 batches depending on your pan size). Bring to a simmer for a few minutes. Turn the chicken, and simmer for another few minutes or until cooked through.

Step 5

Chop your tomatoes, red onion, and cucumber to desired size and shape.

Step 6

In a large bowl, toss together all salad ingredients NOT including mango as it might get smushed.

Step 7

We’ve your tossed salad into a bowl, arrange mango on top. Add chicken on top, adding some extra sauce from the pan. Serve with extra coriander (optional)