Summer salad recipe: How to make Derval O'Rourke's chicken and butternut squash salad

This delicious and nutritious salad includes quinoa, butternut squash, chickpeas and chicken 

This salad serves four.

Chicken & Butternut Squash Salad

recipe by:Derval O'Rourke

A delicious and nutritious salad recipe!

Servings

4

Preparation Time

 35 mins

Cooking Time

 10 mins

Total Time

 45 mins

Course

 Main

Ingredients

• quinoa

• 60g butternut squash, peeled and cut into chunks

• 100g chicken breast fillet, sliced

• 40g tinned chickpeas drained and rinsed

• 4 spring onions, thinly sliced

• Handful fresh coriander, roughly chopped

• 1 lime, juiced

• Zest of half lime

• 8 cherry tomatoes, quartered, to garnish

• Salt and pepper, to taste

• For the seasoning:

• 1/4 tsp cayenne pepper

• 1/4 tsp ground cinnamon

• 1/4 tsp ground cumin

• 1/4 tsp ground coriander

• 1/4 tsp smoked paprika

• 1 tsp sea salt

• Half garlic clove, crushed

• Juice of half a lime

Method

1. Mix the ingredients for the Moroccan seasoning in a small bowl.

2. Place the quinoa and 160ml water in a saucepan over a high heat and bring to the boil, stirring occasionally.

3. Cover and reduce the heat to low. Simmer for 10-12 minutes until the liquid is absorbed and the quinoa is tender.

4. Set aside to cool. Place the butternut squash in a bowl with a teaspoon of Moroccan seasoning and toss.

5. Heat the olive oil in a non-stick frying pan over a medium heat.

6. Add the butternut squash and cook for 3-4 minutes or until all sides are lightly browned, turning occasionally.

7. Add the chicken and cook for 3-4 minutes until cooked through. Set aside to cool.

8. To serve, place the butternut squash, chicken, quinoa, chickpeas, pepper, coriander, lemon juice and zest in a serving bowl. Season with salt and pepper. Toss gently to combine.