Step 1 of 7
Chicken Quinoa Greek Salad
Cook the quinoa to the packet timing, then rinse it under cold running water and drain it thoroughly. Any water left in it will thin the dressing later.
Step 2
Mash the butter together with the chopped chili and the garlic into a rough paste and set it aside.
Step 3
Rub the chicken breasts with 2 tsp of the olive oil and season them well on both sides.
Step 4
Griddle the chicken in a properly hot pan for 3–4 minutes a side, until firm to the touch and striped. Move it to a plate and dot the chili butter over it while it is hot enough to melt.
Step 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.
Step 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.
Step 7
Pile the salad onto plates, slice the chicken over the top and spoon the buttery juices from the resting plate across everything.
