Marks &Spencer Salad Copycat
Video
Ingredients
For the salad
- 1 chicken breast , cooked and seasoned *
- 50 g basmati rice
- 50 g quinoa
- 100 g frozen edamame, to defrost
- handful rocket
- ½ yellow pepper
- ½ red
- handful pickled red cabbage, it can be not pickled
For the soy/Miso dressing
- 1 tbsp white miso paste
- 2 tbsp soy sauce
- 2 tbsp white rice vinager
- 2 tbsp sesame oil
- 1 tsp paprika
- 1 tsp garlic powder,
- squeeze 1/2 lemon
- 1 tbsp honey
For the chicken
- 1 tsp paprika,, smoked paprika, garlic
- ¼ tsp salt, pepper
- 1 tsp tomato paste
- drizzle oil
Instructions
- In a baking tin add the chicken and the chicken ingredients. Make sure the chicken is well covered with the oil and spices. Bake the chicken at 190C for 20mins. Once it is ready set aside to cool down.
- Meantime cook the quinoa and rice as per packet instructions. When ready rinse under cold water.
- In a small jar prepare the dressing with the dressing ingredients.
- It is now time to assemble your salad with all the salads ingredients. Slice the chicken in small cubes and add to the salad.
- Add the dressing and mix.
Notes
* For this recipe, I used my homemade chicken Shawarma recipe for the best flavour and texture. If you’re short on time, you can absolutely swap this for a store-bought cooked chicken breast. A lightly seasoned option works best — something like peri-peri or sweet chilli pairs really well and keeps this recipe quick and stress-free without compromising on flavour.