Spiced Quinoa Salad

What to do:

Place the 4 chicken breasts on the grill or on a preheated barbecue. Whilst the chicken is cooking add the quinoa, water and a pinch of salt to a medium saucepan and bring to the boil. Once boiling turn the heat off, place the lid on the pan and leave to stand for 15 minutes. Place the now cooled quinoa, pomegranate seeds, sugar snap peas, asparagus, chopped red onion and mango in a large dish. Remove the chicken from the grill or barbecue and slice. Top the salad with the sliced chicken breast and chopped coriander and then coat with The Bay Tree's spiced mango dressing.