chicken-salad-baygo-feedr

 

INGREDIENTS

Lime Dressing

60ml lime juice

80 ml olive oil

20g light brown sugar

 

Quinoa Salad Mix

48g of quinoa

40g red peppers, cut in strips

40g five-beans mix

12g coriander, chopped

40g cherry tomatoes, cut in quarters

20ml lime dressing

5g salt

 

Jerk Chicken

200g grilled chicken thighs, shredded

50g baygo sauce

 

Base

40 g spinach

190g sunshine slaw

1/2 avocado

2g toasted coconut

 

METHOD

Blend all lime dressing ingredients together for 3 minutes. In a bowl, mix together the quinoa salad ingredients. In a separate bowl, toss the shredded chicken thighs in baygo sauce to coat evenly. Then, use the base ingredients to plate up.

 

Place the spinach on the bottom, dressing in the middle. Then, split the plate in 4 sections. In the first put the slaw, the quinoa salad in the second, the avocado in the third, and the chicken on the fourth. Finish with a sprinkle of coconut flakes.

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