Chicken Salad With Corn Quinoa And Yogurt Dressing Recipes

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.

Steps:

• Preheat oven to 425 degrees. Rub tarragon, 1 teaspoon lemon zest, 3/4 teaspoon salt, and 1/4 teaspoon pepper under chicken skin. Place on a rimmed baking sheet; roast until cooked through, about 30 minutes.
• In a large bowl, whisk together yogurt, 2 teaspoons olive oil, remaining 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, and remaining 1/2 teaspoon salt.
• Remove and discard skin and bones from chicken; thinly slice meat lengthwise. Add to bowl along with tomatoes and scallions; toss to combine.
• In a separate bowl, whisk together remaining 2 teaspoons lemon juice and 1 tablespoon olive oil. Add mesclun; toss to coat. Divide among plates; spoon chicken mixture on top.

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.

Steps:

• In a small bowl, mix together all the dressing ingredients. Refrigerate.
• Heat the water to a boil in a large saucepan. Add the quinoa and curry powder or garam masala, lower heat to a simmer, cover and cook for 20 minutes (water should be absorbed).
• Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl.
• When the quinoa is done, either toss with the veggies or place on plates and top with the veggies.
• Serve drizzled with the dressing.

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.