For the chicken element, I just baked a mini breast fillet and shredded it. For the salad part, I had a bag of mixed crunchy salad, and added my own extra to it- dried chopped apricots to tie in with the apricot in the yoghurt, and a big stalk of choped celery. I also cooked some quinoa to add as well. I actually got it for a recipe that I will be having next week, but as I have never had it before I really really wanted to try it. I just cooked it in water this time, as I thought I like to have new ingredients plain the first time I use them as a benchmark for future variations! I'm happy to say, it was very nice, a bit nutty tasting, and the texture was like little pearls popping in your mouth. An odd way to describe it, but it's the best I can do! Anyway, back to the salad. To garnish it, I used the peach and apricot yoghurt, and some flaked almonds which I quickly toasted. I was going to add some things to the yoghurt to make a proper dressing, but when I licked the lid, it was so nice I decided to leave it!
The salad-y bits and bobs.
It just seems to be saying, 'fill me in!'
The quinoa cooking and puffing up nicely
Quinoa close-up. You can see, that just like other grains such as couscous and rice, what at first looks like a rather measly portion, puffs up into something much more substantial.
Just to prove that I did mess it up before I ate it, as usual!