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Chicken, Feta & Quinoa Salad
Chicken, Feta & Quinoa Salad.
Gluten Free | Vegetarian | Dairy Free | Vegan
6-8 Waxy Potato’s Chopped into small chunks
1/2 Teaspoon Lemon Juice
1/2 Teaspoon Dijon Mustard
1 TBSP Mint
1 TBSP Chives
1/4 Cup Frozen Peas (Defrosted)
1/2 Teaspoon Garlic Olive Oil
2 TBSP Mini Capers
1 TBSP Pine Nuts
1 TBSP Pepitas
Place the potato’s in a saucepan with cold salted water.
Bring to the boil and cook for around 8 to 12 minutes or until the potatoes are tender. Strain and set aside to cool for 20 minutes
In a food processor or blender mix the lemon juice, mustard, Mint, Chives, Avocado, 1 Tbsp of the peas and oil until a nice creamy sauce consistency is reached.
Toss the Sauce with the potato’s and then mix in the pine nuts, pepitas, leftover peas and capers.
Serve and Enjoy
Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram
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