CHICKEN QUINOA SALAD
We pile our favorite gyro fixin's into nutritious quinoa bowls. Our local gyro guy has a cool but spicy sauce that transforms his sandwiches. It's a must here, too. -Leah Lyon, Ada, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring 1-1/2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. , For dressing, place remaining water, yogurt, mayonnaise, chili sauce and cheese in a small food processor or blender. Cover; process until blended., In a fine-mesh strainer, rinse cooked quinoa with cold water; drain well. In a bowl, toss quinoa with cucumber, parsley, green onions, oil, lemon juice and Greek seasoning. Top with chicken, tomato and dressing.
Nutrition Facts : Calories 341 calories, Fat 19g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 590mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
BASIC + AWESOME CHICKEN QUINOA SALAD
Spin those salad wheels with this Basic + Awesome Chicken Quinoa Salad that's easy to customize. Cherry tomatoes, shredded bits of artichoke, tender chicken, and fluffy quinoa all snuggled between pieces of fresh spinach.
Provided by Lindsay
Categories Salad
Time 10m
Number Of Ingredients 7
Steps:
- Mix all the ingredients in a large bowl until well-combined.
- Season to taste. YOU'RE DONE!
Nutrition Facts : Calories 298 calories, Sugar 6.3 g, Sodium 405.8 mg, Fat 12.2 g, SaturatedFat 2.3 g, TransFat 0 g, Carbohydrate 25.4 g, Fiber 6.6 g, Protein 22.8 g, Cholesterol 52.5 mg
THE BEST CHICKEN SALAD
Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
- Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
- Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
- Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
CHICKEN SALAD WITH CORN, QUINOA AND YOGURT DRESSING
While traditional chicken salad is rich with tender meat and mayonnaise, this one embraces pops of texture and color. Combining quinoa and corn, two staples in Inca, Aymara and Quechua cooking, is a great balancing act of earthy and sweet. For this salad's dressing, mashing onion and chile together with salt (like in guacamole) releases their assertive juices into a tangy blend of Greek yogurt and lime. Since this is a room temperature salad, you can make the chicken and quinoa and reserve them up to a few days ahead, or let the whole salad meld for up to 3 days in the fridge. Eat the dish on its own, over romaine or Little Gem leaves, or with more pops, such as pepitas, mint, radishes, jicama, Cotija or Parmesan.
Provided by Ali Slagle
Categories dinner, lunch, salads and dressings, main course
Time 45m
Yield 6 to 8 servings (8 cups)
Number Of Ingredients 10
Steps:
- In a large pot, combine the chicken breasts, corn cobs, 1/2 onion and 1/2 jalapeño. Cover with about 1 inch of water and season generously with salt. Bring to a simmer over medium-high, then reduce heat to low, cover, and cook until the chicken is just cooked through (do not overcook!), 7 to 10 minutes. Skim most of the foam off the water; transfer the chicken to a plate and set aside to cool. Discard the corn cobs, onion and jalapeño; leave the water in the pot.
- While the chicken cooks, coarsely chop the remaining 1/2 onion and 1/2 jalapeño together. Sprinkle with salt, then chop and smash using the side of your knife until a juicy, coarse paste forms. (You can also do this with a mortar and pestle.) Transfer to a large bowl, along with the lime zest and juice.
- Once the chicken is cool enough to handle, use two forks to shred it.
- To the reserved water in the pot, add the quinoa, bring to a boil, and cook according to package instructions until the quinoa grows white tails and is tender but not mushy. Drain the quinoa, run it under cold water until cool to the touch, then shake it very dry.
- Add the quinoa, corn kernels, chicken and yogurt to the large bowl and stir to combine; season to taste with salt. Serve over lettuce leaves, if desired, and top with any garnishes, if using. The chicken-quinoa mixture keeps refrigerated for up to 3 days. Bring to room temperature and adjust seasonings with salt and lime juice as needed, as flavors will shift from the chill of the fridge.
QUINOA-CORN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil and lime juice, 1/2 teaspoon kosher salt and a pinch of cayenne.
CHARRED CORN, CHICKEN & TORTILLA SALAD WITH CHIPOTLE YOGURT DRESSING
Try this vibrant salad with or without the chicken. If you're serving it as a side to kebabs or sausages, swap it out for some crumbled feta, if you have it
Provided by Cassie Best
Categories Dinner, Lunch, Side dish
Time 55m
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- Mix 1 tbsp paprika, the oregano, 1 tbsp chipotle, cinnamon, garlic, lime zest and 2 tbsp oil together in a bowl with some seasoning. Pour over the chicken thighs, turning to coat, then cover and chill for at least a few hours, or up to 24 hrs.
- Light the barbecue and let the flames die down, or heat a griddle pan over a high heat. Mix the yogurt, lime juice, the remaining oil, ½ tsp paprika, 1 tsp chipotle and the honey with a pinch of salt. Set aside. Brush the corn cobs with a little oil, then cook it and the marinated chicken on the barbecue or in the griddle pan for about 10 mins, turning often until the chicken is cooked through (it should be charred and firm to the touch - check it's done by cutting into one of the thickest pieces) and the corn is bright yellow and juicy.
- Transfer the chicken and corn to a board or plate and cover to keep warm. Arrange the lettuce, beans, tomatoes and avocado on a large platter or in a serving bowl, but wait to toss together until just before serving - this helps keep the lettuce leaves from wilting.
- Cut the wraps into strips or small pieces. Heat a drizzle of oil in a frying pan and fry the strips until crisp and golden, then drain on kitchen paper. Sprinkle with salt.
- Slice the cooked chicken into 1cm strips and cut the charred corn from the cob. Add to the salad, then drizzle over the dressing and any juice from the chicken and toss. Scatter over the coriander and crispy tortilla strips, and serve with the lime wedges on the side.
Nutrition Facts : Calories 392 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1 milligram of sodium
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