Grilled Chicken and Quinoa with Matcha Dressing

Ingredients for Grilled Chicken and Quinoa with Matcha Dressing

• 120ml quinoa

• 2 large skinless, boneless chicken breasts (about 500g )

• 2 matskedar extra jungfruolivolja

• Nymalen svartpeppar

• 240ml vegan or regular mayonnaise

• 2 matskedar färsk limejuice

• 2 teaspoons culinary-grade matcha

• 1 1/2 teaspoons Dijon mustard

• 1/2 teaspoons agave nectar

• 2 garlic cloves

• 1 1/2 teaspoons 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 rocket)

• 2 cups cherry tomatoes, halved

• 4 Persian cucumbers, cut into 1" pieces (about 475ml )

• 2 avocado, cut into 3/4" pieces

• 200g crumbled feta

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 teaspoons 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 80g 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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