Freshmenu Blog

Rainbow Quinoa Millet Chicken Salad

Freshmenu Blog
Rainbow Quinoa Millet Chicken Salad

Here’s your hearty bowl of the rainbow without the rain! The goodness of foxtail millets and quinoa, combined with a jazzy and colorful array of seasonal veggies and fruits,  rosemary-infused shredded chicken, tossed in a zesty vinaigrette. All we can say now is "Bon appétit!".


Rosemary - 2gms

Bay leaf  - 1

Chicken breast boneless (shredded) - 100gms

Peppercorn - 0.5gms


Quinoa (boiled) - 40gms

Boiled Foxtail millet - 30gms

Cherry tomatoes  - 20gms

Bell-pepper dices - 30gms

Blanched Zucchini (cut into Triangles) - 30gms

Diced carrot - 25gms

Black olives - 25gms

Lemon juice - 2.5ml


Mixed lettuce - 30gms

Orange segments - 30gms

Purple cabbage - 25gms

Dry Oregano - 0.25gms

Dry thyme - 0.25


Vinaigrette - 50ml

Lemon juice - 10ml


Add chicken stock to a hot pot, take the shredded chicken and add it to the stock. Sprinkle rosemary, peppercorn, and bay leaf. Let it simmer. 

Once cooked, take the boiled chicken out and set aside.

For the salad

Mix the ingredients mentioned for the dressing and keep it aside.,

Mix boiled quinoa, shredded chicken along with sliced cherry tomatoes, bell pepper, zucchini triangles, diced carrot, lemon juice, salt, pepper powder, black olives, and finally the diced purple cabbage.

Toss the above mixture along with parsley, mixed lettuce, and adjust the seasoning. Garnish with orange segments and serve.