Step 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.

Step 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 ½" pieces.

Step 3

Purée mayonnaise, lime juice, matcha, mustard, agave, garlic, and 1½ tsp. salt in a food processor until smooth. Add basil and parsley and pulse until incorporated.

Step 4

Toss quinoa, chicken, greens, tomatoes, and cucumbers in a large bowl to combine. Add ½ cup dressing and toss to coat; season with salt.

Step 5

Divide salad among bowls and top with avocado and feta. Serve remaining dressing alongside.