Get all your healthy ingredients in one recipe with this Superfood Chicken Salad


1/2 tsp chipotle paste (Chipotle paste available in most supermarkets, adds a smokey flavour)
1/3 small lemon, juiced
1 tsp runny honey
1 tbsp olive oil
2 chicken breasts, sliced into thin strips

100g quinoa
150g soya beans
150g sweet corn, drained
10g baby spinach, roughly sliced
150g cherry tomatoes, halved

6 tbsp olive oil
3 tbsp rice wine vinegar
1 tsp runny honey
1 tsp soy sauce

How to
Mix the marinade ingredients together in a small bowl. Add the chicken and leave for 10 minutes.

Heat the olive oil in a frying pan over medium-heat and fry the chicken until golden and cooking through (5-8 minutes). Leave to cool, then slice into small pieces.

Cook the quinoa in boiling water according to packet instructions. Drain and refresh under cold water. Cook the soya beans for 5 minutes in boiling water.

Mix the spinach, sweetcorn, soya beans, tomatoes, quinoa and chicken together in a bowl.
Mix the dressing ingredients together in a jug then drizzle over the salad.

Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit for more recipes, nutrition advice and wellness inspiration.

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