Marks&Spencer Salad Copycat
Ingredients
For the salad
- 50 g basmati rice
- 50 g quinoa
- 100 g frozen edamame to defrost
- handful rocket
- 1/2 yellow pepper
- 1/2 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
- 1/4 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.