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.


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


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.