Peruvian Chicken Avocado Quinoa Salad Recipes

CHICKEN, AVOCADO CREAM AND QUINOA SALAD-IN-A-JAR

Chicken, Avocado Cream and Quinoa Salad-in-a-Jar image

Enjoy a layered lunch with this portable, Mexican-inspired salad. Layer quinoa, corn, chicken, salsa and homemade avocado crema in wide-mouthed glass jars with lids. A staple in Bolivian and Peruvian cooking, quinoa is a nutrition powerhouse, sometimes called a "supergrain." To save time, make a big batch and freeze it in resealable bags for up to 1 month.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 salads

Number Of Ingredients 15

Ingredients

3/4 cup red quinoa
1/2 cup cilantro leaves and tender stems, finely chopped, plus sprigs for garnish
1 scallion, thinly sliced
1 tablespoon olive oil
Kosher salt
1 firm-ripe avocado, halved, pitted and cut into large chunks
1/4 cup sour cream
3 tablespoons grated Parmesan
Juice of 1 lime, plus 1 lime, quartered
Pinch cayenne pepper
1 1/2 cups frozen fire-roasted corn, thawed
2 cups shredded rotisserie chicken meat (from about 1/2 chicken; about 3/4 pound)
1 cup black bean salsa
1/4 cup roasted and salted pepitas
2 cups tortilla chips, crushed

Steps:

Make the quinoa: Bring the quinoa and 1 1/4 cups water to a boil in a large saucepan over medium-high heat. Cover, reduce heat to medium-low and gently simmer until the quinoa is tender (the little tails will pop out) and most of the water is absorbed, 20 to 25 minutes. Drain off any excess water. Stir in the cilantro, scallions, oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The quinoa can be cooled, covered and refrigerated for up to 2 days. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
Make the avocado cream: Process or blend the avocado, sour cream, Parmesan, lime juice, 1 to 2 tablespoons water, cayenne and 3/4 teaspoon salt in a food processor or blender until smooth and creamy.
If the corn still has a chill, microwave it for about 1 minute.
Assemble the salads: Using four 16-ounce wide-mouthed glass jars with lids, divide the quinoa evenly among the jars, then add the following in separate layers: the corn, chicken, salsa, avocado cream and pepitas. Pack the crushed tortilla chips (about 1/4 cup per salad) and lime wedges in separate small containers for transporting.
Just before serving, transfer the jarred ingredients to a large bowl, add the tortilla chips and a squeeze of lime juice and toss.

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