Chicken & avocado quinoa salad with green goddess buttermilk dressing
Big salads are an easy win for a summer lunch or barbecue side, and our green goddess dressing takes the flavours up a notch
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Prep:25 mins
Cook:20 mins
plus marinating - Serves 6
- Easy
Nutrition per serving
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kcal 799
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fat 54g
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saturates 8g
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carbs 27g
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sugars 0g
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fibre 9g
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protein 42g
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salt 0.74g
Ingredients
- 600g Morrisons chicken breast fillets , if thick cut them in half horizontally
- vegetable oil , for barbecuing or griddling
- 400g cooked quinoa
- 1 round lettuce , leaves seperated
- 2 celery sticks , finely chopped
- ½ cucumber , finely chopped
- 2 ripe avocados , pitted, peeled and sliced
- punnet of salad cress , snipped
- 15g dill , roughly chopped
- 15g parsley , roughly chopped
- 15g chives , roughly chopped
- 15g tarragon , leaves picked
- 120g mayonnaise
- 2 tbsp extra virgin olive oil
- 1 large lemon , juiced
- 250ml buttermilk
- 1 large garlic clove , crushed
- 3 anchovies in oil , drained and roughly chopped
Method
Start by making the dressing. Put all the ingredients in a blender and blitz until smooth, green and only little flecks of herbs remain. Season to taste. If you have time for marinating, pour 100ml of the dressing into a container and add the Morrisons chicken breast fillets. Toss well to combine and set aside in the fridge. Will keep chilled for up to three days.
Heat a BBQ until the flames have subsided but the coals are white hot, or set a griddle pan over high heat. Brush a bit of oil over the grates of the BBQ or griddle pan and add the chicken. Cook for 4-5 mins each side or until cooked through, then transfer to a chopping board and set aside to rest for 5 mins before slicing.
Mix half of the dressing into the cooked quinoa along with the lettuce, celery and cucumber. Toss well and arrange on a platter, dotting the avocado slices, chicken and remaining dressing over the top. Scatter over the snipped cress to serve.
