Ingredients
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.