This chicken quinoa salad is inspired by one of my favourite places – Byron Bay. It is packed full of amazing ingredients and is gluten free and dairy free, plus you can simply omit the chicken to make it vegan.
Byron Bay is one of my favourite places to visit. I love everything about the place – the scenery, the culture and especially the food.
There are so many amazing places to eat at but there are so many great little supermarkets where you can pick up the best quality wholefoods and fresh ingredients.
One of my favourite places to dine at is the Byron Fresh Cafe. The food there is amazing. One of my favourite meals to get is their “Fresh Salad”, which I have recreated.
Gluten & Dairy Free – is suitable for people with intolerances and allergies
Can be Vegan – simply omit the chicken to make vegan/vegetarian friendly
Healthy wholefood ingredients – which are easy to find at any supermarket, health food shop, market or online store.
INGREDIENTS YOU NEED
- Baby spinach
- Fresh pumpkin
- Fresh beetroot
- Chicken tenderloins (omit for vegan/vegetarian)
- Coconut oil
- Balsamic vinegar (coconut or organic)
- Maple syrup/rice malt syrup/honey
- Dijon mustard
Looking for other salad recipes? Try these:
Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.