Chicken, Date, Grape and Hazelnut Salad

Another fantastic salad by Dish Magazine. I made a couple of changes & can't wait to make it again as I would like to try it with walnuts, pearl couscous and Agretti Fig Condiment.

Ingredients
(serves 4)
takes approx. 40mins

• 500 grams free range boneless, skinless, trimmed, chicken thighs
• 1 cup quinoa
• one pot of Continental Stock Pot Vegetarian Concentrate
• big bag of green beans, ends trimmed, halved
• 1/2 small red onion, thinly sliced
• 6 fresh dates, roughly sliced
• big bunch of red seedless grapes, halved
• 1/2 cup hazelnuts, buy in shell, grab your hammer & shell - fun! Place in 180oC oven, roast until brown (about 10mins but don't stray too far as you need to keep an eye on the nuts as they brown quickly) Set aside, cool then rub skins off. Chop roughly.

Dressing (next time I'm using the Fig dressing as that would be awesome with the dates) however this is what I used this time:

• 2 cloves garlic, crushed
• 2 tbsp balsamic vinegar
• 1/3 cup olive oil

Place in a jar with some freshly ground black pepper & give it a good shake (after you've put the lid on of course ;). Pop in the fridge. 

 Method

1. Heat fry pan to a medium heat. Season chicken with salt & pepper & cook until golden and cooked through. I did mine for 5 minutes each side. Set aside until cool, then shred.
2. Pour 2 cups of water in a saucepan & throw in a pot of Vegetarian Concentrate Stock. Bring to boil and add in 1 cup of quinoa, then simmer for around 10 minutes. Cool and drain. 
3. Rinse pot and 1/3 fill with water. Bring to boil, throw in the beans & cook for 40 seconds. Drain & place in ice cold water then drain again.
4. Grab a big bowl & combine all the ingredients. Enjoy!