Chicken Salad with Corn, Quinoa, and Yogurt Dressing

Chicken Salad with Corn, Quinoa, and Yogurt Dressing

Published: Aug. 23, 2022

Total Time: 45 minutes | Prep Time: 15 minutes | Cook Time: 30 minutes

Ingredients (Serves 4–6)

• 1½–2 lbs boneless, skinless chicken breasts

• 4 ears corn (kernels removed, cobs reserved)

• 1 large red or white onion, halved (1/2 for cooking, 1/2 for paste)

• 1 jalapeño, halved (1/2 for cooking, 1/2 for paste)

• Kosher salt (e.g., Diamond Crystal)

• 1 lime (zested and juiced; ~2 tbsp fresh lime juice)

• 1 cup quinoa (preferably tricolor, rinsed if gritty)

• ¼ cup full-fat Greek yogurt

• Romaine or Little Gem lettuce leaves (optional, for serving)

• Garnishes (optional): pepitas, fresh mint, thinly sliced radishes, jicama, Cotija/Parmesan cheese

Instructions

1. Simmer Chicken with Aromatics

In a large pot, combine chicken breasts, corn cobs, ½ onion (halved), and ½ jalapeño (halved). Add water to cover the chicken by 1 inch. Season generously with salt. Bring to a simmer over medium-high heat, then reduce to low, cover, and cook until chicken is just cooked through (7–10 minutes). Do not overcook—chicken should be tender but not dry.

Skim excess foam from the surface. Transfer chicken to a plate to cool. Discard corn cobs, used onion, and jalapeño; retain the cooking liquid (flavored water).

2. Prepare Onion-Jalapeño Paste

While chicken simmers, chop the remaining ½ onion and ½ jalapeño into coarse pieces. Place in a bowl, sprinkle with salt, then use the back of a knife to smash and chop into a juicy, coarse paste (or use a mortar and pestle). Add lime zest and juice; mix well. This paste forms the dressing base.

3. Shred Cooled Chicken

Once chicken is cool enough to handle, use two forks to shred into bite-sized pieces.

4. Cook and Chill Quinoa

To the reserved cooking liquid, add quinoa. Bring to a boil, then reduce heat to medium and cook per package instructions (typically 15 minutes) until tender but not mushy (quinoa should have white "tails" and be fluffy). Drain, rinse under cold water until cool, then shake dry to remove excess moisture.

5. Combine and Assemble

Add shredded chicken, corn kernels, cooled quinoa, and Greek yogurt to the bowl with the onion-jalapeño paste and lime mixture. Stir gently to combine; season with salt to taste.

Serve over lettuce leaves (if using) and top with garnishes. The mixture keeps refrigerated for up to 3 days. For leftovers, bring to room temperature and adjust with salt/lime juice (flavors mellow in the fridge).

Notes & Variations

• Vegan Substitute: Use marinated tofu or Quorn Chick’n (cooked separately) instead of chicken.

• Corn Kernels: The recipe specifies raw corn (adds crunch); for cooked corn, briefly sauté kernels in a pan with a pinch of salt.

• Smoother Paste: Blend onion, jalapeño, and salt in a food processor for a finer texture.

• Cumin Boost: Add ½ tsp ground cumin to the yogurt before combining for depth.

• Storage Tip: Flavors intensify after 1–2 days; adjust salt/lime when serving cold leftovers.

Private Notes: The large bowl in Step 5 contains the onion-jalapeño paste and lime mixture; all ingredients are added to this base.