4 boneless skinless chicken breasts, cut into strips
zest and juice of 1 lemon
1 tsp dried or a few sprigs of fresh thyme
2 tbsp oil
150g bag of mixed salad leaves or 2 heads of Little Gem, pulled apart
1 tbsp garlic infused oil
100g tomatoes, chopped
300g ready to eat quinoa
400g potato salad
1 handful flat leaf parsley
handful pitted black olives, halved
Serves - 4
Put the chicken pieces into a bowl, add the lemon zest, thyme, plenty of black pepper and salt to taste, then mix well with your hands.
Heat 1 tbsp oil in a pan then fry the chicken for 8-10 mins, until golden and cooked through.
Meanwhile, spread the leaves , tomato, potato salad and quinoa over a large platter or in a big salad bowl.
Add the olives to the pan, then fry for 1 min more. Spoon the chicken and olives onto the leaves.
Take the pan off the heat then add the rest of the oil (including garlic infused oil) and lemon juice.
Stir together well, scraping off any bits from the bottom of the pan.
Check the seasoning, then pour over the chicken and salad. Serve with gluten free crusty bread.
Recipe adapted from: Good Food