Chicken, Avocado, and Pomegranate Quinoa Salad

For 2
Cook Time:
30 mins
Avocado 1 pc
Chicken Breast 1 pc(about 200g)
Quinoa 40g
Fresh Salad Greens 50g
Pomegranate 1/2
Walnut 10g
Salad Dressing
Virgin Olive Oil 2 tsp
Lemon Juice 1 tsp
Swanson Concentrated Chicken Stock 1 tsp (1 loop)
Black Pepper 1 tsp
Swanson Concentrated Chicken Stock 2 tsp (2 loops)
Black Pepper Pinch
Marinate the chicken breast with Swanson Concentrated Chicken Stock and black pepper for 15 minutes.
To cook the quinoa, use a 2:1 ratio of water to quinoa. Once the water is boiling, simmer until quinoa is tender (about 10 mins) . Remove pit from the avocado and slice. Cut and deseed pomegranate, set aside.Let quinoa cool and set aside.
Heat up oil in a skillet over medium high heat, pan fried the chicken breast until both sides becomes golden. Add some water and cover with lid to simmer for a while until the chicken cooked through. Remove from heat and slice the chicken breast.
Prepare the salad dressing: mix all seasonings in a bowl.
Place salad greens on plate, follow by quinoa, chicken breast, avocado, pomegranate and walnut.
Pour in salad dressing. Toss to combine before serving.

• Ripe avocados have dark green to nearly black skin, while avocados that will ripen in 4-5 days are a lighter shade of green and ripe avocado should yield to firm, gentle pressure, but shouldn’t feel overly soft or mushy.

• To help the avocado ripen more quickly, place it in a paper bag with an apple or banana, which release ethylene gas that helps.