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serves 2 prep 20 minutes cook 5 minutes
2 chicken breasts
2 tsp olive oil
200g precooked barley quinoa grain mix
100g cavolo nero or kale finely chopped
100g strawberries sliced
75g tinned corn
2 tbsps toasted pumpkin seeds
50g crumbled feta cheese
4 tbsps light olive oil
1 tbsp castor sugar
2 tbsps lemon juice
1 tbsp white wine vinegar
1 tsp poppy seeds
1. Bring a small pot of water to a boil. Add the chicken breasts, place a lid on and then turn off the heat. Leave to sit for 15 minutes.
2. In a glass jar with fitted lid, add all of the dressing ingredients along with some salt and pepper. Shake well and set aside.
3. Microwave the grains and pour into 2 large bowls. Arrange the strawberries, corn, kale, feta and pumpkin seeds over. Drain the chicken breast and slice. Top each salad with the chicken and pour the dressing over.