Easy Chicken Salad with Quinoa In 20 Minutes

Related Jamie Oliver Recipe For Chicken

This recipe makes 4 serves.

You'll need:

• Two chicken breasts, cooked, diced into chunks
  
  
• 1 can/ 15 oz/ 425 gm corn, drained
  
  
• 1 1/2 cups quinoa grains
  
  
• 2 1/4 cups vegetable stock
  
  
• 4 carrots, diced small
  
  
• 1 cup frozen peas
  
  
• 2 tbs diced salami
  

Here's how to put the salad together:

Cook the quinoa in the vegetable stock. This will take about 20 minutes. Bring to a rapid boil then turn down the heat to a low simmer till it's cooked.  There's no need to stir

Boil the diced carrots but only for about 5 minutes on rapid boil to soften but not to cook them. Just before draining, turn off the heat and toss in the frozen peas. Give it a little stir to warm them through and drain away the liquid

While the carrots are being softened, quickly fry the salami pieces on high heat to brown and crisp them up. This takes about a minute or two.

Into your lovely salad bowl, place

• the contents of the can of corn ( drained of course)
• the drained cooked peas and carrots
• the chunkily cut chicken pieces
• the cooked quinoa
  

To make the salad, toss lightly together to combine

Scatter the top of this easy chicken salad with the crisp salami pieces.

Tips from Easy Recipes
For This Easy Chicken Salad

• I had cooked a boiled chicken the day before and saved the breasts for this salad
  
  
• Use kitchen scissors to cut up the chicken meat quickly. It's much faster than using a knife. There's no need to be precious about dicing it up perfectly into cubes. Rough chunks will do
  
  
• Salami, though, is best cut with a knife as you need to slice then dice it. Cut it into quarters. You don't need much, about an inch and a half of a salami roll
  
  
• When you fry up the salami, just pop it into a hot skillet. There's no need to add cooking oil as the meat oozes oil as it cooks
  
  
• To learn how to cook quinoa, click here
  
  
• For this recipe the proportions of quinoa grains to cooking fluid is 1 part to 1 1/2 parts liquid.  If you don't have stock, cook in lightly salted water. It tastes fine
  
  
• But don't stir the grains while it's cooking. Leave it alone or it will stick to the bottom of the pan. But do fluff it up after it's cooked. There's no need to wait to cool it before using in the salad. It will cool as the salad is tossed