GRILLED CHICKEN AND QUINOA WITH MATCHA DRESSING RECIPE

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Grilled Chicken and Quinoa with Matcha Dressing Recipe image

The dressing on this bowl is a green goddess 2.0, with matcha adding an earthy undertone to the whole dish.

Provided by Michaela Skloven

Yield 4 servings

Number Of Ingredients 18

1/2 cup quinoa
2 large skinless, boneless chicken breasts (about 18 oz.)
2 Tbsp. extra-virgin olive oil
Freshly ground black pepper
1 cup vegan or regular mayonnaise
2 Tbsp. fresh lime juice
2 tsp. culinary-grade matcha
1 1/2 tsp. Dijon mustard
1/2 tsp. agave nectar
2 garlic cloves
1 1/2 tsp. kosher salt, plus more
1/2 cup basil leaves
1/4 cup parsley leaves with tender stems
12 cups baby greens (such as kale, spinach, and/or arugula)
2 cups cherry tomatoes, halved
4 Persian cucumbers, cut into 1" pieces (about 2 cups)
2 avocado, cut into 3/4" pieces
1 1/3 cups crumbled feta

Steps:

  • 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.
  • 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.

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