Salad with quinoa and chicken

Ingredients for 2 servings:

• 1 tbsp sesame oil
• 2 tbsp mild white wine vinegar
• 2 tbsp sweet chili sauce
• ½ tsp brown sugar
• some salt
• some pepper, mixed, freshly ground
• 1 chicken breast fillet(s), cooked or fried
• 1 tbsp sesame seeds
• ½ cup quinoa
• 3 spring onions
• 50 g sugar snap peas
• 1 handful of lettuce leaves, crisp
• 2 carrots

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Rinse the quinoa in a fine-mesh sieve with hot water and drain. Cook according to the package instructions. Allow to cool completely. Trim the snow peas, halve them, and blanch them for 2-3 minutes. Drain in a sieve and rinse under cold water. Drain well and allow to cool. Toast the sesame seeds in a dry pan until lightly browned. Allow to cool on a plate. Peel the carrots and grate them into fine strips. Slice the lighter parts of the spring onions diagonally. Wash the lettuce leaves, spin them dry, and cut them into bite-sized pieces. Cut the cooked, cold chicken into bite-sized pieces. You can use leftover cooked or roasted chicken, or roast a chicken fillet and let it cool. Mix the dressing ingredients well. Mix the salad ingredients with the dressing in a bowl.