Paprika Chicken, Pear and Goats Cheese Salad

Serves 2

• 100g Dry Quinoa
• 300g Chicken Breasts
• 1tsp Rapeseed Oil
• 1tsp Smoked Paprika
• 100g Mixed Leaves
• 40g Red Cabbage
• 1 Small Pear
• 70g Goats Cheese
• 6 Walnut Halves
• 1tbsp Olive Oil
• Black Pepper

• Rinse the quinoa and add to a saucepan. Cover with twice the amount of water, bring to a boil and then reduce to a simmer for 10-15 minutes or until cooked. Once cooked strain through, sieve and rinse with cold water.
• Slice the chicken into strips
• In a pan, heat the rapeseed oil. Add the paprika and toast for about 1min then add the chicken. Stir occasonally until cooked through.
• Finely slice the red cabbage and pear.
• Mix together the leaves, cabbage, pear and cooked quinoa and chicken.
• Top with dollops of goats cheese and a scatter of broken walnut pieces. Drizzle with olive oil and season with black pepper before serving.