A vibrant, protein-packed bowl that blends fresh greens, smoky grilled chicken, and a creamy parmesan dressing—your go-to for a nourishing, flavourful meal.
Cook/Prep time: 30min – Serves: 1
Ingredients
For the buttermilk
30ml milk
1 tsp yogurt
½ tsp white vinegar
For the buttermilk parmesan dressing
30ml prepared buttermilk
1 tbsp Parmesan cheese
¼ tsp sea salt
Pinch white pepper powder
Pinch dry basil leaves
2 tsp apple cider vinegar
1 tsp honey
20g Greek yogurt
For the chicken marinade
60g chicken breast
¼ tsp sea salt
Pinch white pepper powder
½ tsp smoked paprika powder
1 tsp mustard paste
2 tsp corn oil
For the quinoa bowl assembly
2 handfuls Lollo Rosso
1½ handfuls arugula
50g kidney beans
½ avocado
100g grilled chicken
30g boiled red quinoa
30g boiled white quinoa
Sprinkle of sunflower seeds
¼ mango, cut into cubes
¼ cucumber, cut into cubes
50ml buttermilk parmesan dressing
Method
To prepare the buttermilk, whisk together the milk, yogurt, and white vinegar until smooth and set aside.
For the dressing, blend the buttermilk, Parmesan cheese, sea salt, white pepper, dry basil, apple cider vinegar, honey, and Greek yogurt for 1 minute until smooth and creamy.
Marinate the chicken by mixing it with sea salt, white pepper, smoked paprika, mustard paste, and corn oil. Grill on both sides for about 2 minutes per side until cooked through, then slice into julienne strips.
In a large mixing bowl, combine the Lollo Rosso, arugula, kidney beans, avocado, both red and white quinoa, mango cubes, and cucumber cubes. Toss with the buttermilk parmesan dressing. Top with the grilled chicken and finish with a sprinkle of sunflower seeds.
Serve fresh and enjoy a vibrant, nourishing salad with creamy dressing and smoky grilled chicken.
