MEVGAL
Quinoa salad with chicken and MEVGAL Yogurt sauce

30 minutes

Difficulty

Serves 4

This cold, nourishing salad with quinoa and chicken makes a great light meal! You can use leftover roast or boiled chicken and plenty of vegetables.

Ingredients

  • 2 cups boiled quinoa
  • 2 small cucumbers, unpeeled
    •
  • 2 carrots, grated
  • 1 cup peas, boiled
  • 1 cup corn, boiled
    •
  • 1 chicken breast fillet, cooked
  • 2 Tbsp parsley, finely chopped
  • 200g MEVGAL yogurt
  • 2 Tbsp light olive oil
  • 1 Tbsp mustard
    •
  • 1 Tbsp lemon juice
    •
  • 1 pinch salt
    •

    Instructions

  • For the cold salad with quinoa and chicken: Dice the cucumbers.

  • Roughly grate, or finely chop, the carrots.

  • Put all together in a deep salad bowl.

  • Add the quinoa, peas and corn.

  • Finely chop the cooked chicken and add to the salad.

  • Add the finely chopped parsley.

  • Mix all the ingredients for the sauce together in a bowl and pour over the salad. Toss well and serve.

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    Koufalia, 57100,
    Thessaloniki, Greece
    +30 23910 59365
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    Koufalia, 57100,
    Thessaloniki, Greece
    +30 23910 59365
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