Thai Chicken Salad with Crunchy Quinoa

Ingredients 

• 2 boneless chicken breasts
• ¼ cup quinoa, roasted
• 2 teaspoons lemon juice
• 2 tablespoons Thai green curry paste
• Salt to taste
• Crushed black peppercorns to taste
• 1 medium iceberg lettuce, shredded
• 1 medium cucumber, peeled and cut into strips
• 1 medium carrot, peeled and cut into strips
• 1 medium red capsicum, cut into strips
• 2 spring onion with greens, sliced
• ¼ cup chopped fresh coriander leaves 
• 2 tablespoons roasted and crushed peanuts
• 2 tablespoons oil

DRESSING

• 2 tablespoons rice vinegar
• 2 tablespoons Thai sweet red chilli sauce
• 1 teaspoon sesame oil (til oil)
• ½ tablespoon Thai green curry paste
• 1 inch lemon grass stalk ,grated
• Crushed black peppercorns to taste
• Salt to taste

Method

1. Slit the chicken breasts horizontally and put into a bowl. Add lemon juice, green curry paste, salt and crushed peppercorns. Rub well on both sides and set aside to marinate for 10-15 minutes.
2. Preheat oven to 180º C.
3. To make dressing, mix together rice vinegar, sweet chilli sauce, sesame oil, green curry paste, lemon grass, crushed peppercorns and salt in a bowl.
4. Take lettuce, cucumber, carrot, capsicum, spring onion with greens, coriander leaves and peanuts in another bowl and toss well
5. Heat oil on a non-stick grill pan. Place marinated chicken breasts in it and sear for 2 minutes on each side.
6. Remove from pan, wrap in aluminium foil and place on a baking tray. Place the tray in preheated oven and cook for 10-12 minutes.
7. Remove from heat, cool and shred the chicken. Add to salad and toss. Drizzle prepared dressing and sprinkle quinoa.
8. Serve immediately.