It was a pretty simple salad, just needed a bit of prep. I marinated the chicken (but I used breasts instead of the recommended thighs) in olive oil, garlic and lemon juice and then grilled it. I imagine this would be better if you could do this on a griddle pan so you get the grill lines charred into the chicken.

They say to assemble the salad in layers. First I tossed some rocket, baby spinach, tomatoes, broccoli, beetroot and peas with lemon juice and olive oil, then I added the cooled quinoa and grilled chicken, followed by a scattering of homemade aioli , toasted seeds and some freshly chopped mint and parsley.

The result was super tasty! So much goodness in a simple salad. No wonder they call it superfood! For the sake of research, I thought it was a good idea to have lunch at Leon the next week. The verdict… the chicken thigh used by the store is probably juicier, but also tastes a bit fattier. Besides that, my version (if I do say so myself), was pretty damm good and definitely comparable to the original served up in the actual stores!

If it weren’t for the plate and takeaway box, would you be able to tell which was the homemade? Well… maybe! Whatev, they were both YUM!

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