Korean BBQ-style ribs & radish slaw
Liven up BBQ ribs with sweet, spicy Korean flavours and use the oven for ease. If the sun is out, finish them on the barbecue and serve with a crunchy radish slaw
Chicken & avocado quinoa salad with green goddess buttermilk dressing
Serves 4 - 6
Easy
Prep:
Cook:
plus marinating
Big salads are an easy win for a summer lunch or barbecue side, and our green goddess dressing takes the flavours up a notch
Skip to ingredients
- 600g chicken breast filletsif thick cut them in half horizontally
- vegetable oilfor barbecuing or griddling
- 400g cooked quinoa
- 1 round lettuceleaves seperated
- 2 celery sticksfinely chopped
- ½ cucumberfinely chopped
- 2 ripe avocadospitted, peeled and sliced
- punnet of salad cresssnipped
For the dressing
- 15g dillroughly chopped
- 15g parsleyroughly chopped
- 15g chivesroughly chopped
- 15g tarragonleaves picked
- 120g mayonnaise
- 2 tbsp extra virgin olive oil
- 1 large lemonjuiced
- 250ml buttermilk
- 1 large garlic clovecrushed
- 3 anchovies in oildrained and roughly chopped
Nutrition: per serving
- kcal799
- fat54g
- saturates8g
- carbs27g
- sugars7glow
- fibre9g
- protein42ghigh
- salt0.74glow
Method
step 1
Start by making the dressing. Put all the ingredients in a blender and blitz until smooth, green and only little flecks of herbs remain. Season to taste. If you have time for marinating, pour 100ml of the dressing into a container and add the Morrisons chicken breast fillets. Toss well to combine and set aside in the fridge. Will keep chilled for up to three days.
step 2
Heat a BBQ until the flames have subsided but the coals are white hot, or set a griddle pan over high heat. Brush a bit of oil over the grates of the BBQ or griddle pan and add the chicken. Cook for 4-5 mins each side or until cooked through, then transfer to a chopping 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, dotting the avocado slices, chicken and remaining dressing over the top. Scatter over the snipped cress to serve.
