RECIPES

Grilled Chicken & Quinoa Patties over Mixed Herb Salad

Savoury grilled patties top a flavourful salad full of fresh green herbs.

Prep Time

PT10M

Cook Time

PT15M

Serves

6

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. 1 Oil and preheat grill to medium-high heat.
    2. 2 Make vinaigrette by whisking together vinegar, oil, Dijon mustard and black pepper together.
    3. 3 Cook quinoa according to package directions in unsalted water. Remove from heat and fluff with fork, cover and let stand 15 minutes.
    4. 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. 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. 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.