By using staple fridge and pantry ingredients, this recipe is easy to make and only takes around 30 minutes of kitchen time. You can pack it for your work lunch, serve it at a dinner party, or take it to an outdoor barbecue (aka there is no wrong time or place for this salad).

Ingredients:

Salad

• 3½ tbsp quinoa, uncooked
• 170 g chicken breasts
• 1 cup kale (tough stalks removed, chopped)
• 3½ tbsp strawberries (halved)
• 1½ tbsp almonds, sliced (flaked)
• ¼ avocado

Dressing

• 13 ml (1 tbsp) balsamic vinegar
• ¼ lemon (juiced)
• 4 ml (¾ tsp) olive oil
• Black pepper (feel free to add other dry herbs and spices if desired)

Method:

1. Rinse the uncooked quinoa under running water. Cook the rinsed quinoa according to package instructions. Drain and allow to cool.
2. Add raw chicken breasts to a pot of boiling water. Simmer for 15-20 minutes, or until cooked through and white throughout. Drain and allow to cool.
3. Meanwhile, mix the dressing – in a large bowl, add balsamic vinegar, lemon juice, olive oil, salt and pepper. Mix until combined.
4. Remove tough stalks from kale, chop and toss in salad dressing.
5. Once cool, transfer chicken to a plate and shred using two forks. Add chicken and quinoa to the bowl containing kale.
6. Cut the strawberries in half.
7. When you’re ready to eat, add avocado*, toss everything together and enjoy!

*Make sure to wrap any avocado you've cut into tightly in plastic wrap to slow any browning.

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