Grilled Chicken and Quinoa with Matcha Dressing
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- freshly ground black pepper
- 2 garlic cloves
- 2 tbsp. fresh lime juice
- 2 tbsp. extra-virgin olive oil
- 1/2 cup basil leaves
- 1/2 cup quinoa
- 2 cups cherry tomatoes, halved
- 1 1/2 tsp. kosher salt, plus more
- 1/4 cup parsley leaves with tender stems
- 2 large skinless, boneless chicken breasts (about 18 oz.)
- 1 cup vegan or regular mayonnaise
- 2 tsp. culinary-grade matcha
- 1 1/2 tsp. dijon mustard
- 1/2 tsp. agave nectar
- 12 cups baby greens (such as kale, spinach, and/or arugula)
- 4 persian cucumbers, cut into 1" pieces (about 2 cups)
- 2 avocado, cut into 3/4" pieces
- 1 1/3 cups crumbled feta
- Carbohydrate 38 g(13%)
- Cholesterol 132 mg(44%)
- Fat 88 g(135%)
- Fiber 12 g(48%)
- Protein 37 g(74%)
- Saturated Fat 20 g(101%)
- Sodium 1559 mg(65%)
- Calories 1067
PreparationQuinoa and chicken: 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. 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. Dressing and assembly: 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. 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. Divide salad among bowls and top with avocado and feta. Serve remaining dressing alongside.
PreparationQuinoa and chicken: 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. 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. Dressing and assembly: 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. 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. Divide salad among bowls and top with avocado and feta. Serve remaining dressing alongside.
