Tip: Salad can be made up to Step 3 up to one day ahead. Keep, covered, in the fridge. For 3 cups shredded spinach, you'll need about a 280g bunch English spinach.
4 x 200g chicken breasts fillets, trimmed
3 small chicken stock cubes, crumbled
2 slices lemon
1/2 cup red quinoa, rinsed
3 cups shredded English spinach
5 small radish bulbs, thinly sliced
3/4 chopped fresh coriander
1/3 cup chopped fresh mint
1/2 cup chopped, dry roasted almonds
1/2 cup Greek yoghurt
1 1/2 tblsps Dijon mustand
1 tblsp white wine vinegar
1 small clove garlic
1 tblsp water
Salt and pepper, to taste
Place chicken, stock cubes and lemon in a large, deep frying pan. Just cover with cold water. Bring to boil. Simmer for about 10 minutes, or until chicken is cooked through. Drain chicken. Cool for 10 minutes. Refrigerate, covered, until cold. Thinly slice.
2. Combine quinoa with 1 1/2 cups water in a medium saucepan. Bring to boil. Cover with lid and simmer for about 10 to 15 minutes or until tender. Drain and transfer to a bowl to cool.
3. To make dressing, whisk all ingredients in a jug until combined.
4. Before serving, place chicken, quinoa, spinach, radishes, herbs and almonds in a large bowl. Drizzle over dressing.