Grilled Chicken and Quinoa with Matcha Dressing
A fresh and nutritious bowl featuring grilled chicken, fluffy quinoa, and colorful vegetables dressed in a unique matcha-herb dressing. This protein-rich salad combines Japanese and Mediterranean flavors for a healthy and satisfying meal.
Ingredients
- •½ cup quinoa
- •2 piece large skinless, boneless chicken breasts
- •2 Tbsp extra-virgin olive oil
- •1 to taste black pepper
- •1 cup vegan or regular mayonnaise
- •2 Tbsp fresh lime juice
- •2 tsp culinary-grade matcha
- •1½ tsp Dijon mustard
- •½ tsp agave nectar
- •2 cloves garlic
- •1½ tsp kosher salt
- •½ cup basil leaves
- •¼ cup parsley leaves
- •12 cups baby greens
- •2 cups cherry tomatoes
- •4 piece Persian cucumbers
- •2 piece avocado
- •1⅓ cups crumbled feta
Cooking Instructions
- 1.
Bring a small pot of water to a boil. Add quinoa, return to a boil, and cook until tender, 15-20 minutes. Drain, return quinoa to warm pot, and fluff with a fork to release some of the steam. Season with salt; cover to keep warm until ready to serve.
20 min
- 2.
Meanwhile, prepare a grill for medium-high heat. (Or heat a cast-iron grill pan or medium skillet over medium-high.) Rub chicken on all sides with oil and season with salt and pepper. Grill (or sear) chicken, turning halfway through, until just cooked through, 12-15 minutes. Transfer chicken to a cutting board and let rest 5 minutes, then cut into 1/2" pieces.
20 min
- 3.
Purée mayonnaise, lime juice, matcha, mustard, agave, garlic, and 1 1/2 tsp. salt in a food processor until smooth. Add basil and parsley and pulse until incorporated.
5 min
- 4.
Toss quinoa, chicken, greens, tomatoes, and cucumbers in a large bowl to combine. Add 1/2 cup dressing and toss to coat; season with salt.
5 min
- 5.
Divide salad among bowls and top with avocado and feta. Serve remaining dressing alongside.
5 min
