Grilled Chicken & Quinoa Patties over Mixed Herb Salad

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.