Quinoa Roast Chicken And Cashew Salad Gluten Free Recipes

Steps:

• Remove the skin from the chicken and discard, then shred the meat from the bones. Discard the carcass (or freeze for stock or soup another time, see right).
• Drain the mandarin segments over a bowl to catch the juice, then whisk together with the sesame oil and vinegar. If you're using xanthan gum, put this in a bowl and, using a small sauce whisk, whisk in 1 tsp of the dressing at a time until you have a smooth, runny paste, then whisk in the remaining dressing.
• Layer the shredded chicken, mandarin segments, red onion, pepper, cabbage, salad leaves and sesame seeds in a big salad bowl or on a platter. Pour over the dressing, toss to combine then serve.

Steps:

• Prehest oven to 180°C (160°C if using fan-forced).
• Place pumpkin on a baking tray. Drizzle with olive oil and honey and season with salt and pepper.
• Bake pumpkin 20 to 25 minutes or until light golden and tender. Set aside.
• Meanwhile, place quinoa in a saucepan. Cover with two cups of cold water. BRing to a boil over medium-high heat. Reduce heat to low and simmer, stirring for 15 minutes or until just tender.
• Remove flesh from chicken, SHred flesh and cover to keep warm.
• Toss lettuce, spinach, rocket, cucmber, carrot, capsicum, tomatoes, pear and avocado together in a large bowl.
• TOp the salad with the pumpkin, chicken, quinoa, cashews and add crumbled feta cheese.
• Drizzle the salad with oil, honey-mustard dressing or balsamic vinegar. Serve.