Grilled Chicken and Quinoa with Matcha Dressing

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

The dressing on this bowl is a green goddess 2.0, with matcha adding an earthy undertone to the whole dish. Ceremonial is the highest grade of matcha and is made for drinking from the youngest tea leaves. Culinary matcha is still high-quality but has a more robust flavor, allowing it to shine through when combined with other ingredients.

4 servings


  1. Quinoa and chicken:
    • 1/2 cup quinoa
    • 2 large skinless, boneless chicken breasts (about 18 oz.)
    • 2 Tbsp. extra-virgin olive oil
    • Freshly ground black pepper
  2. Dressing and assembly:
    • 1 cup vegan or regular mayonnaise
    • 2 Tbsp. fresh lime juice
    • 2 tsp. culinary-grade matcha
    • 1 1/2 tsp. Dijon mustard
    • 1/2 tsp. agave nectar
    • 2 garlic cloves
    • 1 1/2 tsp. kosher salt, plus more
    • 1/2 cup basil leaves
    • 1/4 cup parsley leaves with tender stems
    • 12 cups baby greens (such as kale, spinach, and/or arugula)
    • 2 cups cherry tomatoes, halved
    • 4 Persian cucumbers, cut into 1" pieces (about 2 cups)
    • 2 avocado, cut into 3/4" pieces
    • 1 1/3 cups crumbled feta


  1. Quinoa and chicken:
    1. Bring a small pot of water to a boil. Add quinoa, return to a boil, and cook until tender, 15–20 minutes. Drain, return quinoa to warm pot, and fluff with a fork to release some of the steam. Season with salt; cover to keep warm until ready to serve.
    2. Meanwhile, prepare a grill for medium-high heat. (Or heat a cast-iron grill pan or medium skillet over medium-high.) Rub chicken on all sides with oil and season with salt and pepper. Grill (or sear) chicken, turning halfway through, until just cooked through, 12–15 minutes. Transfer chicken to a cutting board and let rest 5 minutes, then cut into 1/2" pieces.
  2. Dressing and assembly:
    1. Purée mayonnaise, lime juice, matcha, mustard, agave, garlic, and 1 1/2 tsp. salt in a food processor until smooth. Add basil and parsley and pulse until incorporated.
    2. Toss quinoa, chicken, greens, tomatoes, and cucumbers in a large bowl to combine. Add 1/2 cup dressing and toss to coat; season with salt.
    3. Divide salad among bowls and top with avocado and feta. Serve remaining dressing alongside.
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