Chicken, avocado, quinoa salad with green goddess buttermilk dressing

• chicken breast fillet↗600g g

  if thick, cut horizontally in half

• vegetable oil↗

  for grilling or pan-frying

• cooked quinoa400g g
• lettuce leaves↗1

  leaves separated

• celery stalks↗2

  finely chopped

• cucumber↗½

  finely sliced

• ripe avocados↗2

  pitted, peeled and sliced

• chervil bunch

  chopped

• dill↗15g g

  coarsely chopped

• parsley↗15g g

  coarsely chopped

• spring onion↗15g g

  coarsely chopped

• tarragon↗15g g

  leaves gathered

• mayonnaise↗120g g
• extra virgin olive oil↗2 tbsp tbsp
• large lemon↗1

  juiced

• пахта↗250ml
• великий зубчик часнику↗1

  подрібнений

• анчоуси в олії↗3

  зціджені та грубо нарізані

Step-by-step instructions

1. 1

   Start by making the dressing. Place all ingredients in a blender and blend until smooth green paste, leaving small herb pieces. Season to taste. If you have time to marinate, pour 100 ml of the dressing into a container and add the chicken breast fillets from Morrisons. Mix well and refrigerate. It will keep chilled for up to three days.

2. 2

   Heat the barbecue until the flames die down and the coals turn white, or heat a grill pan over high heat. Lightly oil the grill grates or pan and lay the chicken on them. Cook 4‑5 minutes each side until done, then transfer to a cutting board and rest for 5 minutes before slicing.

3. 3

   Combine half of the dressing with the cooked quinoa, add lettuce leaves, celery and cucumber. Mix well and spread on a platter, arranging avocado slices, chicken and the remaining dressing on top. Sprinkle with chopped watercress before serving.