To prepare the salad:
2.5 chopped cucumbers
1.5 bunch rocket leaves
1.5 cup Quinoa
1.5 chopped tomato
To prepare the chicken:
2.5 boneless and skinless chicken breasts
1.5 tbsp American Garden Worcestershire sauce
2.5 tbsp American Garden original BBQ sauce
1.5 tsp American Garden U.S. mustard
3 cloves garlic minced
2 tbsp olive oil
2.5 tbsp American Garden U.S. ketchup
Salt-to-taste
Black pepper
_ PREPARATION
1. To prepare the chicken: whisk together oil, ketchup, Worcestershire sauce,
BBQ sauce, mustard and garlic. Season with salt and black pepper.
2. Combine the sauce with the chicken. Marinate in the refrigerator for at least 2
hours, preferably overnight.
3. Drain the chicken and grill for 10 minutes each side while basting with the rest
of the marinade until cooked through.
4. To prepare the salad: cook the quinoa according to the package’s instructions.
Set aside to cool.
5. In a large bowl mix the quinoa with the rocket leaves, tomato and cucumbers.
6. Add the chicken on top and serve immediately.
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