Salade tiède de quinoa au poulet façon shish taouk | Exceldor

Ingredients

• 2 Exceldor chicken breasts
• 2 tbsp. (30 ml) butter
• Fresh mint, chopped (or basil/cilantro)
• Salt and pepper to taste
• 1 cup (250 ml) plain yogurt
• 2 tablespoons (30 ml) of lemon juice
• Zest of 1 lemon
• 1 tablespoon (15 ml) of minced garlic
• 1 tablespoon (15 ml) of oregano
• 1 tablespoon (15 ml) of thyme
• 1 tablespoon (15 ml) of gray shallot
• 2 tablespoons (30 ml) of olive oil
• 1 teaspoon (5 ml) of white vinegar
• 1 tablespoon (15 ml) of salt
• 1 teaspoon (5 ml) of pepper
• Juice and zest of 1 lime
• 1 half cucumber, diced
• 1 red onions, finely chopped
• 1 cup (250 ml) plain Greek yogurt
• A handful of Kalamata olives
• 1 cup (250 ml) cherry tomatoes, halved
• 1 clove garlic, minced
• 1 chili pepper, seeded and minced
• 1 cup (250 ml) quinoa
• ½ cup (125 ml) feta, crumbled
• 3 tbsp. (45 ml) olive oil (the best you have!)
• Juice and zest of 1 lemon