Ingredients
Method
1.Bring quinoa and 1 cup (250ml) water to the boil in a small saucepan; cook, covered, over low heat for 10 minutes or until water is absorbed and quinoa is tender. Drain well; cool.
2.Meanwhile, bring stock and 2 cups (500ml) water to the boil in a medium saucepan. Add chicken; return to boil. Reduce heat; simmer, covered, for 5 minutes. Remove pan from heat; stand, covered, for 15 minutes or until cooked through. Remove chicken from pan (reserve poaching liquid for another use, see keep); cut chicken into thin slices.
3.Place vinegar, honey and oil in a screw-top jar; shake well. Season to taste.
4.Place sprouts, witlof, apple, quinoa and poached chicken in a large bowl with dressing; toss gently to combine. Top salad with chopped hazelnuts.
Use a mandoline or V-slicer to cut the brussels sprouts and apple thinly. The unused chicken poaching liquid can be refrigerated for up to 3 days.
Note
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