• 4 Chicken leg, deboned, diced
  • 4tbsp Yeo’s Light Soya Sauce
  • 2tsp Sugar
  • 1 cup Vegetable oil, for cooking
  • 400g Quinoa, precooked with chicken stock
  • 100g Cherry tomato, halved
  • 100g of Salad leaves of your choice
  • Salt and pepper to taste
  • A dash of Lemon juice
  • A dash of Yeo’s Pure Sesame Oil

Soy Chicken Quinoa Salad

Serves: 4

Preparation time: 15mins

Cooking Time: 10mins


  1. Marinate chicken leg with Yeo’s Light Soya Sauce and sugar for about 5mins.
  2. In a medium size pan, heat some oil and pan fry the chicken until full cooked. Leave to rest for 3mins then cut the chicken into thick strips.
  3. To put your salad together, mixed quinoa with remaining ingredients and season to taste.
  4. Place chicken strips on the top and drizzle Yeo’s Pure Sesame Oil.