Chicken & avocado quinoa salad with green goddess buttermilk dressing

Name: Chicken & avocado quinoa salad with green goddess buttermilk dressing
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Ingredients: 600g 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

Total time: 45 min
servings: 6 servings
Dish type: Other

Contains celeryPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify

Prep

25 min

Cook

20 min

Total time

45 min

Ingredients

servings

600 g chicken breast fillets if thick cut them in half horizontally
vegetable oil for barbecuing or griddling
400 g cooked quinoa
1 round lettuce leaves seperated
2 celery sticks finely chopped
0,5 cucumber finely chopped
2 ripe avocados pitted, peeled and sliced
punnet of salad cress snipped
15 g dill roughly chopped
15 g parsley roughly chopped
15 g chives roughly chopped
15 g tarragon leaves picked
120 g mayonnaise
2 c. à soupe extra virgin olive oil
1 large lemon juiced
250 ml buttermilk
1 large garlic clove crushed
3 anchovies in oil drained and roughly chopped

Method

1
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.
2
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.
3
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.

Nutrition

calories: 799 calories
fatContent: 54 grams fat
fiberContent: 9 grams fiber
sugarContent: 7 grams sugar
sodiumContent: 0.74 milligram of sodium
proteinContent: 42 grams protein
carbohydrateContent: 27 grams carbohydrates
saturatedFatContent: 8 grams saturated fat

Indicative values from the source, for the original recipe.

Source : bbcgoodfood

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