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Chicken, bocconcini and quinoa salad

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Want a superfood salad, super fast? Look no further than this flavour-packed quinoa salad.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes, + cooling & 10 mins standing time


  • 1 cup (200g) quinoa, rinsed, drained
  • 2 tbs balsamic vinegar
  • 2 tbs olive oil
  • 1 tbs maple syrup
  • 2 tsp Dijon mustard
  • 1 garlic clove, crushed
  • 200g mixed tomatoes, sliced
  • 220g bocconcini, thinly sliced
  • 1 cup basil leaves
  • 2 cups (380g) shredded Coles RSPCA Approved Hot Roast Chicken

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the quinoa and 2 cups (500ml) water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 15 mins or until the quinoa is tender and liquid is absorbed. Set aside, covered, for 10 mins to steam. Use a fork to separate the grains. Set aside to cool completely.
  2. Step 2

    Place the vinegar, oil, maple syrup, mustard and garlic in a screw-top jar. Season. Seal and shake well to combine.
  3. Step 3

    Just before serving, combine the tomato, bocconcini and basil in a medium bowl. Divide the bocconcini mixture and quinoa evenly among serving bowls. Top with the chicken. Drizzle with the dressing.