Grilled Chicken Burger with Quinoa Salad

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Grilled chicken prepared in a chili, oregano rub and topped with provolone cheese. Quinoa salad makes a wonderful accompaniment.

Time 30 mins
Servings 4
Difficulty Easy





  • 2 cups Quinoa
  • 4 cups Water


  • ¼ cup Olive oil , extra virgin
  • 1 clove Garlic, minced
  • 2 tbsp Lemon juice
  • 1 tbsp Vinegar, balsamic
  • 1 tsp Honey
  • To taste Salt
  • To taste Black pepper, freshly ground


  • 1 cup Cucumber , chopped
  • 1 cup Cherry tomato , halved
  • 1 Avocado ,  peeled and chopped
  • To taste Salt
  • To taste Black pepper, freshly ground


  • 2 tsp Chili powder
  • 1 tsp Onion powder
  • 1 tsp Cumin , ground
  • 1 tsp Oregano , dried
  • 1 tsp Salt
  • 1 tsp Black pepper, freshly ground


  • 2 tbsp Olive oil , extra virgin
  • 1 lb Chicken breast, halved, boneless & skinless


  • 1 Avocado , peeled and pitted
  • To taste Lemon juice
  • 4 Ciabatta bun, halved
  • 1 Red onion, sliced
  • 4 slices Provolone cheese, sliced
  • 4 leaves Lettuce, preferably Romaine , chopped


  • Rinse 2 cups of quinoa with water in a fine-mesh colander. In a saucepan, combine quinoa with 4 cups of water. Bring to a boil over medium-high heat, then decrease heat to maintain a simmer. Cook until quinoa has absorbed all water, about 15 minutes. Remove from heat and refrigerate until chilled.
  • In a small bowl, whisk together olive oil, garlic, lemon juice, balsamic vinegar, honey, salt and black pepper. Set aside.
  • Combine cooked quinoa, cucumber, tomatoes, avocado, salt and black pepper. Refrigerate.
  • In a bowl, combine chili powder, onion powder, cumin, oregano, salt and black pepper. Sprinkle chicken with spice mixture.
  • In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until they reach an internal temperature of 75°C / 165°F, about 4 to 5 minutes per side. Remove chicken. Cover with aluminum foil and let rest.
  • In a small bowl, mash avocado with lemon juice. Spread avocado mixture on the flat side of each bun. Assemble burgers with red onion, chicken breasts, Provolone cheese and Romaine lettuce.
  • Dress the quinoa salad with dressing from step 2. Serve with burgers.


  • Remember that chicken breasts cook very fast; do not overcook
  • You can substitute honey with maple syrup for the dressing 
  • Alternatively, use a standard hamburger bun
  • Modify burger toppings to your preference (i.e. use mayonnaise instead of mashed avocado)