Chicken, Avocado, Quinoa Salad with Green Goddess Buttermilk Dressing
By Good Food
Published on 25 April 2025
Big salads are an easy win for a summer lunch or barbecue side, and our green goddess dressing takes the flavours up a notch.Time and servings
45 minsTotal time
4Servings
25 minsPrep time
20 minsCooking time
Ingredients
- 600g skinless, boneless chicken thighs
- 400g cooked quinoa
- 1 round lettuce, leaves separated
- 2 sticks celery, finely chopped
- ½ cucumber, finely chopped
- 2 ripe avocados, pitted, peeled and sliced
- 1 pack Market Street salad cress, snipped
- 15g dill, roughly chopped
- 15g parsley, roughly chopped
- 15g chives, roughly chopped
- 15g tarragon, leaves picked
- 120g mayonnaise
- 2 tbsp extra virgin olive oil
- 1 large lemon, juiced
- 250ml buttermilk
- 1 large garlic clove, crushed
- 3 anchovies in oil, drained and roughly chopped
- Vegetable oil, for the grates
Method
Step 1
Start by making the dressing, add the dill, parsley, chives, tarragon, mayonnaise, extra virgin olive oil, lemon juice, garlic, anchovies and buttermilk to a blender and blitz until smooth, green and only little flecks of herbs remain. Season to taste. If you have the time, pour 100ml of the dressing into a container and add the chicken thighs. Toss well to combine and set aside to marinate in the fridge for up to 2 days. The dressing will keep in the fridge for up to 3 days.Step 2
Heat a BBQ until the flames have subsided but the coals are white hot, or a griddle pan on high. Brush a bit of oil over the grates of the BBQ or griddle pan and add the chicken thighs. Cook for 4-5 mins each side or until cooked through, then transfer to a chopped board and set aside to rest for 5 mins, before slicing.Step 3
Mix half of the dressing into the cooked quinoa along with the lettuce, celery and cucumber. Toss well and arrange on a platter, dot the avocado slices, chicken and remaining dressing over the top. Scatter over the snipped cress to serve.