Quinoa Avacado Mango With Spiced Chicken Salad

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Ingredients

In a mixing bowl put all-spice powder, smoked paprika, lemon juice, olive oil, salt and black pepper and mix everything together.
Score the chicken breast gently and rub the marination it. Leave it aside for 15-20 mins.
In a pan add olive oil and heat it. Once the pan is sizzling put chicken breast on it and sear it on both sides for 2-3 mins and then shift it to a pre-heated oven (200 degree C) for 7-8 mins.
Remove chicken from the oven and slice it into 6-7 slices.
Take a clean mixing bowl, add quinoa, sliced fresh chilli, baby spinach, diced mango, sliced avocado, spring onion, coriander leaves and mint leaves. Add extra virgin olive oil, lemon juice, balsamic vinegar, salt and black pepper.
Toss everything gently and place it in a serving dish. Add sliced cooked chicken on top.
Garnish the salad with alfalfa, pomegranate and crumbled feta. Drizzle a few drops of olive oil and serve.

A salad can be a meal in itself or just a side dish. Most of us are too lazy to make one and would prefer the veggies in the raw form, washed and cut, straight out of the fridge. But what do you do on days when you are too tired to cook a complete Indian meal or running out of time? Healthy and nutritious, you don’t have to worry about what’s going inside your mouth.