Chicken, Bean & Quinoa Salad

Chicken, Bean & Quinoa Salad.png

Makes 1 x Serve - (adjust ingredient portions sizes if needed)


  • 100-120g Chicken Breast (raw) 
  • 1/2 Can Cannellini Beans (120g) 
  • Handful of Kale Leaves 
  • 1/2 Carrot (diced) 
  • 1/2 Onion (finely diced) 
  • 1/2 Zucchini (noodled or chopped if you don't own a vege spiraliser) 
  • 1/4 Cup of Quinoa (raw measure) 

Side/Topping: Grated Cheddar Cheese (thumb size serve) 


  • 1 x TSP Paprika 
  • 1 x TSP Parsley 
  • Salt & Cracked Pepper 


  1. Prepare and cook quinoa to instructions shown on packaging. 
  2. Dice and cook chicken in a frying pan until browned.
  3. Add in prepared carrot, onion, drained beans and flavours. Stir and simmer for about 5 minutes with lid on or until carrots start to soften. 
  4. Remove from pan and sit aside. Add kale and zucchini noodles to pan and consistently stir for a minute on high heat until kale is moist. (This won't take long) 
  5. Add to a serving plate. Top with cooked quinoa, chicken mix and cheese on top. 
  6. Enjoy!