Spicy Chicken Salad Bowl
In collaboration with
Maison Orphée
2
Portions
30 min
Prepping
15 min
Cooking
Recipe
Easy
Ingredients
- 2 Exceldor chicken breasts, cut into strips
- 10 ml (2 tsp) smoked paprika
- 10 ml (2 tsp) Ras el hanout spice blend
- 500 ml (2 cups) of cooked quinoa
- 250 ml (1 cup) of arugula
- 1/2 red onion, chopped
- 120 ml (1/2 cup) cooked corn kernels
- 1 tomato, diced
- 1 avocado, diced
- 1/2 english cucumber, diced
- 120 ml (1/2 cup) grated cheddar cheese
- 60 ml (1/4 cup) of sour cream
- Marrakech lemon accent sauce, to garnish
- 1 emballage de filets de poulet Exceldor
- 10 ml (2 c. à thé) de paprika fumé
- 10 ml (2 c. à thé) de mélange d’épices ras el hanout
- 500 ml (2 tasses) de quinoa cuit
- 250 ml (1 tasse) de roquette
- 1/2 oignon rouge, haché
- 120 ml (1/2 tasse) de grains de maïs cuits
- 1 tomate, coupée en dés
- 1 avocat, coupé en dés
- 1/2 concombre anglais, coupé en dés
- 120 ml (1/2 tasse) de fromage Cheddar râpé
- 60 ml (1/4 tasse) de crème sure
- Sauce accent Citron Marrakech, pour garnir
Directions
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- In a bowl, mix the chicken, paprika, ras el hanout and a drizzle of olive oil. Add salt and pepper and leave to marinate for a few minutes.
- In a pan, add the chicken and cook for 5-6 minutes on each side or until cooked.
- Serve the quinoa with the arugula, cucumbers, tomatoes, onions, corn, avocados, cheese and sour cream. Garnish the chicken with the Marrakesh Lemon Accent Sauce.