Quinoa salad with chicken and MEVGAL Yogurt sauce

30 minutes


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.


  • 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
  • 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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