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.

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

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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HQ:

Koufalia, 57100,
Thessaloniki, Greece
+30 23910 59365

HQ:

Koufalia, 57100,
Thessaloniki, Greece
+30 23910 59365