Light and easy to digest, this deliciously nutritious and flavoursome salad will set you up nicely for a summer afternoon run.

It’s brimming with a colourful variety of ‘rainbow’ foods, each colour containing different ‘superfood’ phytochemicals and antioxidants which support the immune system, help prevent cancers and heart disease and boost both mood and metabolism. 

The runner’s new best friend, quinoa, gives an extra bang for your buck, providing not only a low fat, sustaining carbohydrate but also all eight of the essential amino acids, fibre and important minerals such as phosphorous, potassium, magnesium and iron.  The pink peppercorns too, have a purpose greater than their fragrant, sweet and delicate flavour, they can also fight against infections and relieve muscle stiffness and aches.

Serves: 4 as a starter (2 as a main course)

Preparation Time: 10 minutes
Cooking Time: 20 minutes

You’ll Need:

25g walnuts
70g quinoa
2 free range skinless chicken breasts
1 tsp olive oil
Salt and freshly ground black pepper
2 small Pink Lady apples, unpeeled, cored and sliced
200g Sweet Eve strawberries
75g bag of watercress

For the dressing:

1 tbsp white balsamic vinegar
2 tbsp extra virgin olive oil
1 heaped tsp pink peppercorns, lightly crushed in a pestle and mortar
Pinch of salt

What to do:

Preheat the oven to 180°C / 160°C (fan) gas mark 4. Lay the walnuts on a baking tray and lightly roast in the oven for 5 minutes.  Remove and leave to cool.

Cook the quinoa according to the pack instructions. When cooked, transfer to a sieve and rinse with cold water. Set aside to drain completely.

Lay the chicken breasts out on a large chopping board and, using a heavy rolling pin, bash them to flatten them out. Rub the chicken all over with a little olive oil and season with salt and pepper. Heat a griddle pan to hot and griddle the chicken for about 5 minutes on each side, or until it is cooked through. Set aside to rest while you prepare the salad.

In a small bowl, whisk the dressing ingredients together.

Gently turn the Pink Lady apple slices over in a little of the dressing to prevent them going brown.

Wash the strawberries and remove the stalks. Slice thinly.

Slice the chicken breast.

With your hands, toss the watercress together with the quinoa and a tablespoon of the dressing, then arrange on a large flat serving plate, or divide between individual plates. Scatter over the apple slices, the strawberries, the walnuts and the slices of chicken. Drizzle over the remaining dressing and serve.

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