Smoked Chicken, Red Quinoa, and Orange Salad

Ingredients

1 whole Smoked Chicken

3 Oranges

100g Red quinoa

500g Edamame

250g Baby spinach

250g Pea shoots

1 Red onion, sliced

60ml Olive oil

30ml Balsamic vinegar

Methods

• First cook the quinoa in salted water for about 15 minutes. In a separate pan, boil the edamame for 2 minutes and shell. Once cooked, strain the quinoa and put aside.
• Take one of the oranges and grate the zest from half and the juice from it all and mix with the balsamic and olive oil. Thinly slice the red onion and add to the dressing. Season with a little salt and pepper.
• Peel and segment the other two oranges and put aside.
• For the chicken, cut off the two breasts, skin and slice. Remove the legs and pull apart the meat from the legs and the carcass. (*the carcass makes a great smoky chicken stock for a soup base!)
• Toss all ingredients together in a large bowl.