Chicken Quinoa Greek Salad

Method5 steps · about 20 min

1. 1

   Step 1: Cook all the quinoa (225g) using the water amount and cooking directions on its packet. Rinse the fully cooked quinoa in separate cold rinsing water and drain thoroughly, discarding the rinse water. No universal packet cooking duration or water ratio is supplied by this author.

   Uses 225g Quinoa · Quinoa cooking water as specified by the packet · Cold water for rinsing the cooked quinoa; drain thoroughly

2. 2

   Step 2: Deseed and finely chop the red chilli (1) and peel and crush the garlic (1). Mash all the butter (25g), prepared chilli and garlic into a paste, holding it separately. Toss all the chicken mini fillets (400 g) with two teaspoons taken from the measured extra-virgin olive oil and the separate chicken salt and black pepper. Hold the remaining measured oil for the salad.

   Uses 25g Butter · 1 red chilli, deseeded and finely chopped in step 2 · 1 garlic clove, crushed in step 2 · 400 g chicken mini fillets, not thick whole breasts · 2 tsp from measured 1½ tbsp olive oil for chicken · Salt for chicken mini fillets, to taste · Black pepper for chicken mini fillets, to taste

3. 3

   Step 3: Heat a griddle pan and cook all the seasoned mini fillets for three to four minutes on each side, turning once, until fully cooked through and 74°C / 165°F in the thickest piece. Transfer all the cooked chicken to a plate and dot with all the held chilli-garlic butter paste. Let the butter melt over the hot chicken, keeping the buttery juices on the plate.

   Griddle-pan chicken: each side, then repeat after turning · 4 minUses All the prepared mini fillets · All the separately held butter paste

4. 4

   Step 4: Roughly chop the washed vine tomatoes (300 g), drain the pitted olives as needed, peel and finely slice the red onion (1), crumble the feta (100 g) and wash and chop the mint (1 small bunch) leaves. Put all these prepared salad ingredients in a bowl and gently toss in all the cooked rinsed thoroughly drained quinoa.

   Uses 300 g vine tomatoes, roughly chopped in step 4 · 1 handful pitted black Kalamata olives · 1 red onion, finely sliced in step 4 · 100 g feta cheese, crumbled in step 4 · 1 small bunch fresh mint leaves, chopped in step 4 · All the cooked quinoa from the measured 225 g dry input

5. 5

   Step 5: Finely grate the coloured zest and squeeze the juice from the half lemon. Toss all its juice and zest and all the remaining measured olive oil through the prepared salad, seasoning with the separate salad salt and black pepper. Divide among four servings, top with all the cooked chilli-butter chicken and drizzle over its collected buttery juices.

   Uses All the prepared salad · Remaining measured oil after the 2 tsp chicken portion · Juice and finely grated zest of ½ lemon · Salt for finished quinoa salad, to taste · Black pepper for finished quinoa salad, to taste · All the cooked chicken and melted buttery plate juices