Looking for some easy weekday dinner inspiration? We present to you this beautiful Smoked Chicken, Red Quinoa, and Orange Salad that you can make at home by using our smoked chicken. Our chicken is a whole free-range chicken, herb brined and slowly smoked using sugar cane.
Smoked Chicken, Red Quinoa, and Orange Salad
100g Red quinoa
250g Baby spinach
250g Pea shoots
1 Red onion, sliced
60ml Olive oil
30ml Balsamic vinegar
A lot goes into producing our smoked chicken. We first brine them in a herb brine and then leave to dry overnight. They’re then slowly smoked using sugar cane making a moist flavoursome chicken.
How to make
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 and
Recipe by Joe Sloane