Score then marinade your chicken for at least 2 hours.
Cook the pasta and quinoa, drain and refresh under cold water. Mix together.
Pre-heat your grill to very hot or get a griddle pan smoking.
Season the chicken and grill it until cooked, then allow to cool.
Build your salad with alternate lines of leaves, chicken, vegetables, quinoa and alfalfa, as per the picture. Squeeze the lemon juice over the vegetables.
Place the aioli in 1 oz pots and serve together.
Per 418g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.