Chicken Salad With Corn, Quinoa and Yogurt Dressing
Published Aug. 23, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1½ to 2 pounds boneless, skinless chicken breasts
- 4ears of corn, kernels removed, cobs reserved
- 1large red or white onion, halved
- 1jalapeño, halved
- Kosher salt (such as Diamond Crystal)
- 1lime, zested and juiced
- 1cup quinoa (preferably tricolor)
- ¼cup full-fat Greek yogurt
- Romaine or Little Gem lettuce (optional), for serving
- Any combination of pepitas, mint, radishes, jicama, Cotija or Parmesan to garnish (optional)
Nutritional analysis per serving (8 servings)
277 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 28 grams protein; 531 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, combine the chicken breasts, corn cobs, ½ onion and ½ 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.
- Step 2
While the chicken cooks, coarsely chop the remaining ½ onion and ½ 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.
- Step 3
Once the chicken is cool enough to handle, use two forks to shred it.
- Step 4
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.
- Step 5
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.
Private Notes
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Comments
It is in step 5, "Add the quinoa, corn kernels, chicken and yogurt to the large bowl and stir to combine". The large bowl contains the paste plus lime.
Are the corn kernels cooked?
Recipe states to add it to the large bowl.
I actually really liked this! We're vegan so I used Quorn Chick'n, which means I sauteed it separately. I did have to add more onion & lime then it called for; it needed a hefty boost from salt and lots of pepper, and we ate it over lettuce with Tajin, which punched up the flavor nicely. I think it would work really well for someone who has either leftover chicken, leftover quinoa, or leftover cooked corn -- as a starting point for this meal.
Way too much work for a bland result. Will double jalapeño and why not make the paste in a blender? I believe cumin would also help.
@Tsultrim Next time, I’ll reduce the amount of corn by maybe a quarter to a third. I did use it uncooked and it adds the crunch celery usually provides. I’d increase the lime a little, and double the yogurt, and double the jalapeño. I’d put the onion, jalapeño in the blender rather than using the flat of the knife. I did not get much of a sense of flavor by cooking the chicken in water with corn cobs, 1/2 onion, and 1/2 jalapeño, so think using cooked, shredded or chopped chicken will work. And if I make this again I’ll add cumin to the dressing as recommended by several here. This salad needs salt. I think serving it with avocado, radish would be nice.
Sigh.... maybe if you doubled the dressing? Seriously underwhelming, and makes a veritable shee-ton. I might've had to throw it out were it not for liberal use of Tajin seasoning afterward.