Tuscan Chicken and Quinoa Salad with Pesto

Serves  4
Preparation   5 mins
Cooking   15 mins
Print recipe


  • 2 x 300g packets Lilydale Tuscan Breast Steaks
  • 1 tablespoon extra virgin olive oil
  • 300g sugar snap peas, trimmed
  • 1 cup white, red or tricolour quinoa, rinsed
  • 4 cups watercress sprigs
  • 1/3 cup red pesto


  1. Preheat oven to 200°C (180°C fan forced). Place the Lilydale Tuscan Breast Steaks on a large oven tray lined with non-stick baking paper. Drizzle with oil and cook for 13–15 minutes, turning halfway, or until cooked through. Slice and set aside.
  2. Meanwhile, fill a medium saucepan with water and bring to the boil. Add the sugar snap peas and cook for about 1 minute. Use a slotted spoon to remove and set aside. Add the quinoa and cook for 8–10 minutes, or until tender. Drain well. 
  3. Divide the quinoa, watercress, sugar snap peas and chicken between bowls. Drizzle with the pesto and sprinkle with pepper to serve.

Tuscan Chicken and Quinoa Salad with Pesto

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