This deliciously flavoursome salad will set you up nicely for a summer afternoon run.
Full preparation
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Lightly toast the walnuts in a dry frying pan for a few minutes, moving them constantly and making sure they don’t burn. Transfer to a bowl and leave to cool.
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Cook the quinoa according to the pack instructions. When cooked, transfer to a sieve and rinse with cold water. Set aside to drain completely.
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Lay the chicken breasts out on a large chopping board and, using a heavy rolling pin, bash them to flatten them out. Rub the chicken all over with the olive oil and season with salt and pepper.
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Heat a griddle pan to hot and griddle the chicken for about 5 minutes on each side, or until it is cooked through. Set aside to rest while you prepare the salad.
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In a small bowl, whisk the dressing ingredients together and season with a little salt. Gently turn the Pink Lady® apple slices over in a little of the dressing to prevent them going brown.
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Toss the watercress with the quinoa and 1 tbsp of the dressing, then arrange on a large flat serving plate, or divide between individual plates. Slice the chicken and add to the plate. Scatter over the apple slices, the strawberries and the walnuts. Drizzle over the remaining dressing and serve.
