Lemon Chicken Salad with Quinoa

Ingredients · per serving

• ½ medium Cucumber
• 1 tsp Dried oregano
• 2 medium Lemon
• 2 tbsp Fresh parsley
• ½ medium Avocado
• 250 g Chicken breast
• to taste Black pepper
• 3 cloves Garlic
• 2 tbsp Pomegranate seeds
• 3 tbsp Olive oil
• 75 g Quinoa
• 60 g Feta
• 1 tbsp Sliced almonds
• 2 tbsp Tahini
• 2 tbsp Fresh mint
• 100 g Cherry tomatoes
• to taste Salt

Instructions

1. Rinse the quinoa. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
2. Pat the chicken breasts dry. Marinate: olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, pepper.
3. Heat a griddle pan over high heat, brush with oil. Lay the chicken down. Cook 4 min per side until cooked through with charred lines. Lift onto a board, rest 5 min, slice on the diagonal.
4. Make the tahini dressing: whisk tahini, lemon juice, minced garlic, salt and 3 tbsp warm water until smooth.
5. Halve the cherry tomatoes. Slice the cucumber. Cube the avocado.
6. Tip the quinoa into a large bowl. Fold in chopped mint and parsley.
7. Build the salads: quinoa as base. Arrange the chicken, cucumber, tomatoes, avocado in piles. Crumble feta over. Drizzle generously with tahini dressing. Scatter pomegranate seeds, more mint, sliced almonds and a lemon wedge.

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