Recipe
Grilled Chicken & Quinoa Patties over Mixed Herb Salad
Prep Time: 10 min
Cook Time: 15 min
Serves: 6
Savoury grilled patties top a flavourful salad full of fresh green herbs.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
1 lb (0.5 kg)
extra lean ground chicken
1/2 cup (125 mL)
oats, large flake
1/2 cup (125 mL)
quinoa
1
egg(s), medium
2 tsp (10 mL)
Worcestershire sauce
1 tsp (5 mL)
garlic, minced
1/4 tsp (1.25 mL)
salt
1/2 tsp (2.5 mL)
salt
1/2 tsp (2.5 mL)
black pepper, freshly ground
1 tsp (5 mL)
black pepper, freshly ground
3 tbsp (45 mL)
basil, fresh
3/4 cups (175 mL)
basil, fresh
1/4 tsp (1.25 mL)
hot pepper sauce
1/4 cup (60 mL)
red wine vinegar
2 tbsp (30 mL)
honey
2 tbsp (30 mL)
Dijon mustard
1/4 cup (60 mL)
extra virgin olive oil
8 cups (2 L)
mixed salad greens
3/4 cups (175 mL)
parsley, fresh
1/2 cup (125 mL)
oregano
1/2 cup (125 mL)
chives, fresh
2 tbsp (30 mL)
capers
1
lemon, cut into wedges
Instructions
1
Oil and preheat grill to medium-high heat.
2
Make vinaigrette by whisking together vinegar, oil, Dijon mustard and black pepper together.
3
Cook quinoa according to package directions in unsalted water. Remove from heat and fluff with fork, cover and let stand 15 minutes.
4
In a large bowl, lightly beat egg with Worcestershire sauce and finely minced garlic, 3 Tbsp (45 mL) fresh basil, hot pepper sauce, salt and pepper. Stir in oats and cooled quinoa. Add chicken and mix well.
5
Form into 6 patties. Grill until cooked through, about 7-8 minutes per side, or until a meat thermometer inserted into the middle of the patties reads 165°F (74°C).
6
Combine the mixed greens, ¾ cup (175 mL) basil, parsley, oregano and chives in a large bowl and toss the salad with the vinaigrette. Top each salad with a grilled chicken patty and garnish with capers and more fresh herbs. Serve with lemon wedges.