Heinz Mayo Chicken Salad

  • 75 g quinoa
  • 150 g free-range chicken breast
  • 2 large handfuls of salad leaves
  • 1 handful of radishes
  • 2 spring onions
  • 1 cucumber
  • 1 avocado
  • 12 cherry tomatoes
  • pumpkin seeds
  • olive oil
  • salt & pepper
  • Heinz [Seriously] Good Mayonnaise

1. Cook the quinoa according to the packet instructions, drain and drizzle with some olive oil. Season with a good pinch of sea salt and black pepper, then set aside to cool. 2. Use a sharp knife to slice into the chicken breasts and open out flat like a book. Brush on both sides with olive oil and add a pinch of salt and pepper. Place a griddle pan over a high heat and cook the chicken for 5 minutes on each side, or until charred and cooked through, then remove from the pan and leave to rest for a few minutes. Slice the chicken into stripes. 3. Trim the lettuce and radishes. Finely slice the radishes, spring onion & cucumber. Halve and destone the avocado and cut into slices. Halve the cherry tomatoes. 4. Assemble the salad by staring with the lettuce, adding the cooked quinoa and all the veggies. Place the chicken breast on top, scatter over the pumpkin seeds to taste, and drizzle with some delicious Heinz [Seriously] Good Mayonnaise.