Name: Chicken & avocado quinoa salad with green goddess buttermilk dressing
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Ingredients: 600g Morrisons chicken breast fillets if thick cut them in half horizontally; vegetable oil for barbecuing or griddling; 400g cooked quinoa; 1 round lettuce leaves seperated; 2 celery sticks finely chopped; ½ cucumber finely chopped; 2 ripe avocados pitted, peeled and sliced; punnet of salad cress snipped; 15g dill roughly chopped; 15g parsley roughly chopped; 15g chives roughly chopped; 15g tarragon leaves picked; 120g mayonnaise; 2 tbsp extra virgin olive oil; 1 large lemon juiced; 250ml buttermilk; 1 large garlic clove crushed; 3 anchovies in oil drained and roughly chopped

Green salad with chicken and avocado on a large seving plate

600g Morrisons chicken breast fillets
if thick cut them in half horizontally
vegetable oil
for barbecuing or griddling
400g cooked quinoa
1 round lettuce
leaves seperated
2 celery sticks
finely chopped
½ cucumber
finely chopped
2 ripe avocados
pitted, peeled and sliced
punnet of salad cress
snipped

For the dressing

15g dill
roughly chopped
15g parsley
roughly chopped
15g chives
roughly chopped
15g tarragon
leaves picked
120g mayonnaise
2 tbsp extra virgin olive oil
1 large lemon
juiced
250ml buttermilk
1 large garlic clove
crushed
3 anchovies in oil
drained and roughly chopped

Method

step 1
Start by making the dressing. Put all the ingredients in a blender and blitz until smooth, green and only little flecks of herbs remain. Season to taste. If you have time for marinating, pour 100ml of the dressing into a container and add the Morrisons chicken breast fillets. Toss well to combine and set aside in the fridge. Will keep chilled for up to three days.
step 2
Heat a BBQ until the flames have subsided but the coals are white hot, or set a griddle pan over high heat. Brush a bit of oil over the grates of the BBQ or griddle pan and add the chicken. Cook for 4-5 mins each side or until cooked through, then transfer to a chopping board and set aside to rest for 5 mins before slicing.
step 3
Mix half of the dressing into the cooked quinoa along with the lettuce, celery and cucumber. Toss well and arrange on a platter, dotting the avocado slices, chicken and remaining dressing over the top. Scatter over the snipped cress to serve.