Spring chicken salad

A quinoa salad with spring greens, chicken and seeds

I must admit, I am not a salads person. I will never order salad when eating out, except if it is a shared dish and other more hearty dishes are also on the table. Unfortunately I have difficulty convincing myself that salads can be interesting and tasty, and filling.


However, I know that this is the wrong way to think about salads. And I made a spring chicken salad recently (recipe below) to help convince myself. And boy, I must make more salads for dinner! The recipe I’m sharing today was an experiment using spring greens and it tastes delicious! I’ve used a brown rice and quinoa mix, which is my new favourite carb. If you buy the microwavable pouches, they become a super easy option for lunch or dinner. Nutty and with texture, they make a great warm addition to a salad.

I added avocado and feta, for lusciousness. And a seed and za’atar rub on the chicken which gives crunch and flavour.

It makes plenty enough for four, but my husband and I were lucky to have leftovers.

A quinoa salad with spring greens, chicken and seeds

Spring chicken salad

  • Servings: 4
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  • 500g chicken breast
  • 3tbs almond meal
  • 3tbs pumpkin and sunflower seeds, mixed
  • 2 cloves garlic, crushed
  • 2 tbs sesame seeds
  • 2 tsp za’atar
  • Salt and pepper to season
  • 1 avocado, sliced
  • 100g snowpeas
  • 200g green beans
  • 1/3 cup frozen peas
  • 1 pouch microwavable quinoa & brown rice
  • 3 tbs extra virgin olive oil
  • Juice of half a lemon
  • Salt and pepper
  • 100g feta


  1. To make the rub for the chicken, mix almond meal, pumpkin, sunflower, and sesame seeds, garlic, za’atar seasoning and salt and pepper in a mortar and pestle.
  2. Coat the chicken breasts with the rub, ensuring an even layer. Fry in a frying pan with a little olive oil for 10-15 mins until cooked through.
  3. Slice the green beans and snowpeas into small 2cm chunks and steam with the peas for 3 mins or until bright green and just blanched. Add to the salad bowl.
  4. Microwave the quinoa and brown rice, and add to the salad bowl.
  5. Whisk the olive oil, lemon juice, salt and pepper in a small container, and drizzle over the salad.
  6. Crumble the feta over the salad. Toss the ingredients to ensure an everything is evenly distributed.
  7. Once the chicken has been cooked, slice and lay on the top of the salad.