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Zesty Chicken, Quinoa and Kale Salad

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

41.1g

Energy (kJ)

2746kJ

Energy (kcal)

656kcal

Carbohydrate incl. fibre (g)

23.5g

Carbohydrate excl. fibre (g)

20.2g

Sugar (g)

2.8g

Fibre (g)

3.3g

Fat (g)

44.6g

Saturated fat (g)

11.0g

Unsaturated fat (g)

30.9g

Monounsaturated fat (g)

23.2g

Polyunsaturated fat (g)

7.7g

Trans fat (g)

0.2g

Cholesterol (mg)

119mg

Sodium (mg)

476mg

Salt (g)

1.19g

Vitamin A (IU)

1997IU

Vitamin C (mg)

22.3mg

Calcium (mg)

205mg

Iron (mg)

4.62mg

Potassium (mg)

682mg

Total

164.3g

10986kJ

2625kcal

93.9g

80.6g

11.4g

13.3g

178.3g

44.1g

123.6g

92.8g

30.8g

0.6g

475mg

1905mg

4.78g

7987IU

89.2mg

820mg

18.49mg

2729mg

  • 4 x chicken breasts
  • 30 ml olive oil
  • 30 ml lemon juice
  • 5 ml lemon zest
  • 1 x 50 g sachet Knorr tasty chicken and onion with Robertsons rosemary soup
  • Robertsons Atlantic sea salt, to taste
  • Robertsons ground black peppercorns, to taste
  • 100 g quinoa
  • 1 x Knorr chicken stock pot

Dressing:

  • 50 ml olive oil
  • 50 ml lemon juice
  • 1 clove garlic, finely grated
  • 5 ml honey
  • Robertsons Atlantic sea salt, to season
  • Robertsons ground black peppercorns, to taste
  • 50 g curly kale
  • 100 g feta cheese, crumbled
  • 50 g sunflower seeds, toasted
  • 50 g mint leaves, picked