
A high-protein salad with chicken, quinoa, corn, tomato, and lemon mustard dressing.
180 gChicken breasts
100 gCorn
140 gTomatoes
80 gSpinach
0.5 cupQuinoa
Cook quinoa with water and salt for 15 minutes.
Season chicken with black pepper and cook for 8 minutes, then slice.
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0.75 cupWater
1.5 tbspLemon Juice
10 gMustard
1.5 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
Whisk lemon juice, mustard, and olive oil.
Toss quinoa, chicken, corn, tomato, spinach, and dressing.