Heat the sunflower oil and butter in a frying pan over a medium heat. Season the chicken breasts with salt and pepper and add to the pan. Saute on both sides until the chicken is golden and cooked through, approximately 20 minutes depending on size. Once cooked leave to rest for 5 minutes before cutting up and placing on salad.
Make the quinoa as per the packet instructions, adding a chicken stock cube to the pan of water. (A vegetable stock cube can be substituted if making a vegetarian version). Once cooked drain and set aside to cool.
Place all the salad dressing ingredients into a small bowl and mix together to combine.
When ready to serve pile up the salad ingredients, starting with a layer of salad leaves on the bottom and building up from there with all remaining ingredients. Once the Chicken has been added to the plate sprinkle over some fresh parsley and a generous drizzle of salad dressing. Serve immediately.