Anna Pumps Grilled Chicken Salad Food

GRIDDLED CHICKEN WITH QUINOA GREEK SALAD

Griddled chicken with quinoa Greek salad image

A light dish of grilled chicken fillets and authentic salad with Kalamata olives, feta cheese, tomato and mint

Provided by Good Food team

Time 20m

Number Of Ingredients 12

Ingredients

225g quinoa
25g butter
1 red chilli, deseeded and finely chopped
1 garlic clove, crushed
400g chicken mini fillets
1½ tbsp extra-virgin olive oil
300g vine tomato, roughly chopped
handful pitted black Kalamata olive
1 red onion, finely sliced
100g feta cheese, crumbled
small bunch mint leaves, chopped
juice and zest ½ lemon

Steps:

Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.
Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.

Nutrition Facts : Calories 473 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 1.4 milligram of sodium

ANNA PUMP'S GRILLED CHICKEN SALAD RECIPE

Anna Pump's Grilled Chicken Salad Recipe image

Provided by á-174942

Number Of Ingredients 21

Ingredients

MARINADE:
1 tablespoon Asian sesame oil
1 1/2 tablespoons soy sauce
Juice of 1/2 lemon
1/2 teaspoon dried red-pepper flakes
2 teaspoons Dijon mustard
1/4 cup dry white wine
1 large garlic clove minced
3 pounds boneless skinless chicken breast halves
DRESSING:
1 garlic clove
1 tablespoon Asian sesame oil
2 tablespoons soy sauce
2 tablespoons sherry vinegar
1/3 cup olive oil
SALAD:
1/2 cup thinly-sliced red onion rings
1 1/2 cups sugar snap peas
1/4 cup dried cranberries
1/2 teaspoon freshly-ground black pepper
1 bunch fresh arugula leaves

Steps:

In a bowl, whisk together the marinade ingredients and pour over the chicken. Marinate, covered, for at least 3 hours or overnight in the refrigerator. Grill chicken on a well-oiled grill over hot coals or under a broiler, turning the pieces until just cooked through, about 4 to 5 minutes per side. (Discard any leftover marinade.) Cut chicken into bite-sized strips and place in a large bowl. Using a food processor, puree the dressing ingredients until smooth; pour over the chicken. Add onion rings, snap peas and cranberries. Season with pepper. Toss to blend. Add the arugula and toss lightly. This recipe yields 6 servings. Per serving: 350 calories, 10g carbohydrate, 35g protein, 18g fat, 90mg cholesterol.

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