European winters are not really salad time but if you use warmish quinoa and add your chicken straight from the stove this is a delightful 'warm'  winter salad chicken, quinoa, oranges and avocado should keep you up and running throughout the cold season.

  • 1 cup quinoa: cook the quinoa in vegetable or chicken stock ahead so that it is luke warm or cold, it need not be icy cold unless the weather calls for really cold food.
  • 1 chicken breast, sliced thinly
  • 150 gr. roasted cashew and almond nuts
  • 1 large orange
  •   +/-  10 cherry tomatoes
  • juice of one lemon or lime
  • 1 ripe avocado
  • soft salad leaves: I love Mache, but a combination of different soft-leaf salads with a little bit of cress would also be delicious.
  • Rice oil or grapeseed oil
  • Tablespoon of liquid honeysalt, pepper.
While your quinoa is cooking, cut out the orange slices and lay them aside. In a skillet, pour the oil and squeeze all the juice from the orange left over after the sections have been removed. Add the lemon juice and the chicken. leave to marinate.

Roast your almonds and cashews. Peel the avocado and drizzle the slices with some vinegar or lemon juice and salt and pepper. Massage your salad leaves with a little oil and vinegar to ensure the unctuousness of this salad doesn't stumble on dry salad leaves.

Heat the oil and orange juice and add chicken. Season to taste and as soon as the slices of chicken are done (which is just a couple of minutes) remove from juice with a slotted spoon and set aside.  Remove the skillet from the heat and add salt and pepper, honey and if necessary oil to make enough dressing for your salad. Leave to cool a bit.

Assemble your salad:  lay out the soft leaves. Spoon the quinoa onto the leaves. Arrange orange slices, nuts, tomatoes and avocado over the quinoa and pour the dressing from the skillet over the dish.

Serve with fresh crusty bread or some of OhMafonzie's Gluten-free flatbread.

Eet Smakelijk!