Chicken, Quinoa & Broad Bean Salad

Ingredients :

• 750g chicken breast fillets
• Cooking oil spray
• 1 cup red quinoa, rinsed
• 1¼ cups water
• 2½ cups frozen broad beans,thawed, peeled
• 2 avocados, thickly sliced
• 100g baby rocket leaves
• ⅓ cup mint leaves, torn
• ⅓ cup vegetable or olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, crushed

1. Preheat a char-grill pan over high heat. Spray chicken with oil. Addchicken to grill; cook for 4 minutes each side or until browned and cooked.Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Slice.
2. Meanwhile, place quinoa and the water in a large saucepan. Bring to the boil over high heat. Reduce heat; simmer, covered, for 20 minutes or until water is absorbed. Remove from heat. Stand, covered, for 5 minutes
(don’t lift lid). Drain; refresh under cold water. Transfer to a large serving bowl.
3. Add chicken, broad beans, avocado,rocket and mint to quinoa. Whisk oil, juice and garlic in a jug. Add dressing
to salad; toss to combine.