Moroccan Chicken Salad
Leftover chicken and rice close during this flavourous main dish dish. Serve over contemporary greens.Cook quinoa per pack directions. Drain and keep heat.Meanwhile, heat a char-grill pan over medium-high heat and cook corn for ten minutes, turning usually, till slightly burn.Once cool enough to handle, take away kernels from corn.
Meanwhile, sprinkle chicken with Moroccan seasoning. Spray an oversized non-stick cooking pan with vegetable oil and cook chicken for four to five minutes either side over medium-high heat, or till roast through. put aside to rest for five minutes. Thickly slice chicken.In a massive bowl, mix quinoa, corn, chickpeas, asparagus, parsley and mint.n a top jar, mix vegetable oil, juice, lemon rind and mustard. Shake well to mix.
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