Pesto Chicken Salad with Bulgur and Quinoa

Prep time: 15 mins

Cook time: 20 mins

Serves: 4

MUST HAVE:

• 1 cup Simply Wholesome Pantry Bulgur and Quinoa Quick Cook Grains

• 2 tbsp olive oil

• 2 chicken breasts, chopped into small pieces 

• 1 tsp garlic powder

• 1/2 tsp paprika

• Salt and pepper, to taste 

• 1 x 400g tin chickpeas, drained and rinsed

• 2 tbsp basil pesto

• 1 cup cherry tomatoes, halved

• 1 handful of baby spinach 

• 1/4 red onion, finely sliced

• 100g feta, crumbled

• Lemon wedges, to serve


Method:

1. Bring a medium/large pot of water to a boil. Add the Bulgur and Quinoa Quick Cook Grains and simmer for 10 minutes. Drain and set aside to cool.

2. Heat 1 tablespoon of olive oil in a pan over medium heat. Season the chicken with garlic powder, paprika, salt & pepper, then cook for 5-6 minutes until golden and cooked through.

3. In a large bowl, combine the bulgur and quinoa, cherry tomatoes, red onion, chickpeas, pesto, chicken, baby spinach and feta. Toss to combine. Drizzle with another tablespoon of olive oil and season as needed, then serve