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Chicken & avocado quinoa salad with green goddess buttermilk dressing

Green salad with chicken and avocado on a large seving plate

Chicken & avocado quinoa salad with green goddess buttermilk dressing

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 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

Good Food team

Published: April 24, 2025 at 10:37 AM

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Serves 4 - 6

Easy

Prep: 25 mins

Cook: 20 mins

plus marinating

A star rating of 4.5 out of 5.2 ratingsRate

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Big salads are an easy win for a summer lunch or barbecue side, and our green goddess dressing takes the flavours up a notch

High-protein

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

600g 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

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Nutrition: per serving

kcal799
fat54g
saturates8g
carbs27g
sugars7g

low
fibre9g
protein42g

high
salt0.74g

low

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.

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A star rating of 4.5 out of 5.2 ratings

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