Chicken & avocado quinoa salad with green goddess buttermilk dressing

Ingredients

For 6 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. 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. 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. 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.