Chicken Quinoa Greek Salad
Careful preparation keeps the ingredients distinct, while the dressing brings them together without weighing them down. In chicken quinoa greek salad, Quinoa, Butter and chopped Red Chilli are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
- 2Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.
- 3
Nutrition
- Calories
- 438
- Protein
- 31.3g
- Carbs
- 1.7g
Chef tips
To ensure the quinoa remains fluffy rather than sticky, give it a good rinse before cooking and allow it to sit in the covered pan for 10 minutes once done before mixing with the chicken. To add depth and saltiness without cheese, try adding quality Kalamata olives or chunks of ripe avocado. For a special occasion, scatter toasted pine nuts over the top for a lovely crunch.
Culinary reasoning
Careful preparation keeps the ingredients distinct, while the dressing brings them together without weighing them down. In chicken quinoa greek salad, Quinoa, Butter and chopped Red Chilli are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.