Jamie Oliver’s ‘super easy’ salad contains key weight loss ingredient – recipe

If you’re trying to lose weight, there are some ingredients that are great to incorporate into your diet.

According to Jessica Crandall, a Denver-based RD, Certified Diabetes Educator, and National Spokesperson for the Academy of Nutrition and Dietetics, quinoa is one such ingredient.

Eat This, Not That, which included quinoa in their list of ’30 Weight Loss Ingredients to Always Have on Hand’, quoted Jessica as saying: “Quinoa is really a nutrient powerhouse and is also very versatile. You can eat it for breakfast in the morning as a hot cereal, on salads at lunch or as a side with dinner.

“It contains fibre, protein and is still a complex carb, all of which can contribute to greater feelings of fullness.”

Slimmers who are hoping to incorporate this nutritious ingredient into their diet, look no further than Jamie Oliver’s “super easy” blackened chicken with San Fran quinoa salad. Jamie’s recipe serves four.

READ MORE: Make Jamie Oliver’s ‘fantastic’ fish skewers for the perfect weight loss dish


For the quinoa salad

  • 300g quinoa
  • One fresh red chilli or yellow chilli
  • 100 g baby spinach
  • Four spring onions
  • One bunch of fresh coriander
  • One bunch of fresh mint
  • One large ripe mango
  • Two limes
  • Two tablespoons extra virgin olive oil
  • One ripe avocado
  • 50g feta cheese
  • One punnet cress

For the chicken

  • Two 200 g skinless free-range chicken breasts
  • One heaped teaspoon of ground allspice
  • One heaped teaspoon of smoked paprika
  • Olive oil
  • Two mixed-colour peppers

To serve

  • Four tablespoons fat-free yoghurt

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Jamie said: “Colourful, exciting and full of flavour, this is an epic San Fran-inspired salad and super-quick to throw together.”

1. Place a medium-lidded pan on a medium heat. Add the quinoa to the pan and generously cover with boiling water. Pop the lid on.

2. Put the chilli, spinach, trimmed spring onions and coriander (reserving a few leaves) into a food processor (bowl blade). Tear the top leafy half of the mint and chuck it in, then blitz until it’s finely chopped.

3. Place the chicken on a large sheet of greaseproof paper and toss with the sea salt, black pepper, allspice and paprika. Fold over the paper, then use a rolling pin to bash the chicken to 1.5cm thick.

4. Transfer the chicken to the frying pan with a tablespoon of olive oil. Ensure you turn the chicken after three or four minutes, or until blackened and cooked all the way through.

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5. Deseed the peppers and cut each one into eight strips. Add these to the frying pan and toss regularly. Peel the mango and chop it into chunks.

6. Drain the quinoa and rinse under a cold tap, then drain fully. Prep a serving board or platter and tip the drained quinoa onto this. Toss with the blitzed spinach from earlier and squeeze over the lime juice. Drizzle over the extra virgin olive oil and mix it all together. Season to taste with salt and black pepper.

7. Place the mango chunks and cooked peppers on top of the quinoa. Grab your avocado, halve and destone it, then spoon out curls of it. Add this to the salad.

8. Slice the chicken however you like, then mix them in any juices and place on top of the salad. Cheese lovers, add the feta, then garnish with the rest of the remaining coriander leaves and cress. For a creamy, luxurious salad, serve with generous spoonfuls of yoghurt.

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