Grilled Chicken And Quinoa With Matcha Dressing

• 1/2 cup quinoa
• 2 large skinless, boneless chicken breasts (about 18 oz.)
• 2 Tbsp. extra-virgin olive oil
• Freshly ground black pepper
• 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. 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.
3. Puree 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.
4. 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.
5. Divide salad among bowls and top with avocado and feta. Serve remaining dressing alongside.

quinoa, skinless, extravirgin olive oil, freshly ground black pepper, vegan, lime juice, culinarygrade, mustard, nectar, garlic, kosher salt, basil, parsley, baby greens, cherry tomatoes, cucumbers, avocado, feta

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-and-quinoa-with-matcha-dressing (may not work)