Whole Grain Chicken Salad

In my attempt to eat my 5-a-day I've increasingly been turning to salads for lunch as this is a quick and easy way of packing in the fruit and vegetables. This is also a lunch that can be made with whatever you find left over in your fridge, and while being healthy, is also very tasty.

For the whole grains I tend to buy pre-packed grains that can be heated in the microwave oven in a minute or cold rice from the fridge. My favourites are the Merchant Gourmet Red and White Quinoa or Mixed Grains.

Ingredients:
1 cup/packet grains (I used a mix of red and white quinoa and mixed grains)
1 tomatoes, chopped roughly
1 avocado, chopped roughly
1 handful roasted artichokes, chopped roughly
1 handful green olives
1 cup of cooked chicken (cheese, tofu or meat of your choice)
2 tablespoons soured cream
1 teaspoon pesto
1 teaspoon extra virgin olive oil
1 teaspoon balsamic vinegar

Method:
1. Cook grains according to packet instructions. If using cooked rice from the fridge DO NOT REHEAT!
2. Add vegetables and  meat.
3. Add olive oil and balsamic vinegar.
3. Toss the salad.
4. Mix the soured cream and pesto together and use to top the salad.
5. Tuck in!

Clementine.

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