Asparagus, Quinoa & Smoked Chicken Salad

I love the different flavours in this recipe, and the combination of textures. It’s filling without being heavy, and is gluten-free.

Serves 2     Prep: 15mins   Cooking: 15mins

Staal products in this recipe

Twice Smoked Chicken Breast - Deliciously Yorkshire Finalist -- breast

Twice Smoked Chicken Breast

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180g quinoa
1 bundle asparagus, cut into 2-3cm strips
250g Staal Smoked Chicken, diced
150g baby cherry tomatoes, halved
30g sunblush tomatoes, finely diced
Salt & freshly ground pepper, to taste
Dukkah to garnish (optional – see note below)


1. Rinse the quinoa under running water then place in a pan with 360ml of cold water, bring to the boil then reduce the heat and simmer gently for 10 minutes.
2. Add the asparagus to the pan with the quinoa and cook for 5 mins longer, or until the asparagus is tender. The water should have been absorbed by the quinoa. Set aside to cool.
3. Transfer the asparagus and quinoa into a large bowl, then stir in the chicken and both types of tomatoes. Season to taste and top with a sprinkle of Dukkah.

Cook’s note: Dukkah is Egyptian, and is a spice mix made from seeds, nuts, and spices. It is available to buy from M&S or you can make it yourself.

This recipe is adapted from the Yorkshire Food & Drink website.

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About Staal Smokehouse

In 2007, my wife Georgina and I made the move from the south of England to Georgina’s family farm in East Yorkshire, with a view to setting up a small cottage industry ‘The Dream’ was to set up a business that encompassed our passion for food whilst adding diversity to the existing farming

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