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- Ingredients
- Recipe
- Smoked Chicken400 g
- Mixed Quinoa200 g
- Unflavored plain yogurt200 g
- Cashew nuts100 g
- Arugula1 unit(s)
- Romaine Lettuce1 unit(s)
- Coriander1 unit(s)
- Pomegranate1 unit(s)
- Lemon1 unit(s)
- Curry Powder2 tablespoon
- Olive oil to taste
- In a bowl, mix the natural yogurt, lemon juice, curry and salt, until the texture is homogeneous. Add the shredded smoked chicken and cooked quinoa. Finish with olive oil to taste and reserve in the fridge.
- When assembling, make a layer with the leaves, place the chicken salad on top and cover with the pomegranate seeds and chestnuts. Finish with olive oil, salt and a few drops of lemon.
- DeliRec in partnership with chef Manu Biar.
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