Headnote

This is a composed plate built on clean heat, freshness, and restraint. The chicken is seared and rested for succulence, the quinoa carries the salad with quiet structure, and the vegetables are handled so each retains clarity and bite. Basil pesto and lemon provide the necessary lift, binding the dish without heaviness.

Recipe essentials

Dish category: Main course

Cuisine or origin: Contemporary Mediterranean

Course type: Lunch or dinner

Yield: 1 portion

Serving size: 470 g

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Difficulty: Intermediate

Equipment

Grill pan or heavy skillet

Medium saucepan

Mixing bowl

Chef’s knife

Cutting board

Tongs

Serving plate

Ingredients

Main

180 g grilled chicken breast, cooked and rested

120 g cooked quinoa

60 g asparagus, trimmed

45 g avocado, peeled and sliced

35 g cherry tomatoes, halved

20 g radish, thinly sliced

Dressing and finish

20 g basil pesto

10 g olive oil

8 g pine nuts

8 g microgreens

4 g parsley, finely picked and chopped

0 g lemon, for service

Method

1. Bring the grilled chicken breast to room temperature for 10 minutes if chilled. Slice it against the grain into even pieces, then set aside so the juices remain in the meat.

2. Heat a grill pan or skillet over medium-high heat. Add the asparagus and cook for 3 to 4 minutes, turning once, until bright green, lightly charred in places, and still firm at the centre. Remove immediately and season lightly if required by the dish service.

3. In a mixing bowl, combine the cooked quinoa, cherry tomatoes, radish, avocado, parsley, olive oil, and basil pesto. Fold gently for 30 seconds until the quinoa is evenly coated and the vegetables are distributed without crushing the avocado.

4. Toast the pine nuts in a dry pan over medium heat for 2 to 3 minutes, shaking the pan often, until fragrant and evenly golden. Remove at once to prevent bitterness.

5. Arrange the quinoa salad on the plate in a low, neat mound. Set the asparagus alongside in a parallel line, then lean the sliced chicken breast against the salad so the cut surface is visible.

6. Finish with the toasted pine nuts and microgreens over the top. Serve with lemon on the side, or lightly expressed over the chicken just before serving for brightness.

Plating and serving

Compose the salad as the foundation, not the centrepiece. The chicken should read as the principal element, with the asparagus and herbs giving height and freshness around it. The final plate must feel precise, balanced, and clean, with each component distinct.

Professional notes

Do not overwork the quinoa salad; the avocado should remain intact and the pesto should coat, not dominate.

The asparagus must retain snap. Soft asparagus flattens the dish.

Rest the chicken before slicing so the plate stays moist and composed.