Chicken Quinoa Greek Salad

Ingredients

• 1 1/4 cupsquinoa
• 2 tbspbutter
• 1red chili, chopped
• 1 clovegarlic, finely chopped
• 14 ozchicken breast
• 2 tbspolive oil
• black olives
• 1red onion, chopped
• 3 1/2 ozfeta
• mint, chopped
• 1/2lemon, juice and zest
• 7 ozcherry tomatoes, halved

Method

1. 1

   Cook the quinoa to the package directions, then rinse it under cold running water and drain it thoroughly. Any water left in it will thin the dressing later.

2. 2

   Mash the butter together with the chopped chili and the garlic into a rough paste and set it aside.

3. 3

   Lay each chicken breast flat and slice it in half horizontally into 2 thin cutlets. Rub them with 2 tsp of the olive oil and season them well on both sides.

4. 4

   Sear the chicken in a properly hot grill pan over medium-high heat for 3 to 4 minutes a side, until striped and cooked through (165°F in the thickest part). Move it to a plate and dot the chili butter over it while it is hot enough to melt.

5. 5

   Halve the cherry tomatoes and put them in a large bowl with the olives, the chopped red onion, the crumbled feta and the mint.

6. 6

   Fold the cooled quinoa through the salad, then dress it with the remaining olive oil and the lemon juice and zest. Season generously, because quinoa takes more salt than you expect.

7. 7

   Pile the salad onto plates, slice the chicken over the top and spoon the buttery juices from the resting plate across everything.

Nutrition per serving