Roasted Chicken Quinoa Salad with Turmeric Vinaigrette, Baby Kale, Heirloom Tomatoes & Roquefort Blue Cheese
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| Ingredients | Quantities |
|---|---|
| Roasted Chicken | |
| Chicken tenders, large | 6 |
| Club House La Grille Vegetable Seasoning | 6 tbsp |
| Olive oil | 1 tbsp |
| Turmeric Salad Dressing | |
| Olive oil | 1/4 cup |
| Lemon Zest and Juice | 1 |
| Billy Bee Liquid White Honey | 1 tbsp |
| Champagne vinegar | 1 tbsp |
| Avocado diced | 1/2 each |
| Club House Turmeric, Ground | 1 tbsp |
| Garlic clove, finely minced | 1 |
| Salt, to taste | 1/2 tsp |
| Quinoa | |
| Quinoa | 1 cup |
| Water | 2 cups |
| Salt, to taste | 1/2 tsp |
| Garnish | |
| Baby kale | 1.5 cup |
| Heirloom cherry tomatoes | 1/2 cup |
| Roquefort blue cheese | 4 tbsp |
Instructions
This recipe was created for Club House for Chefs by: Matt Ayala, Executive Chef of Cochon Volant in Chicago, IL.
For the Roasted Chicken: Mix chicken tenders, Club House La Grille Vegetable Seasoning and olive oil (1 tbsp) in a bowl. Pre-heat oven to 400°F. Place chicken tenders on a roasting rack and transfer to the oven and cook until an internal temperature of 165°F. Remove from the oven, cool and pull the chicken until shredded.
For the Turmeric Salad Dressing: Mix olive oil (¼ cup), Billy Bee Honey, lemon juice, zest, Club House Turmeric, Ground and garlic in a large mixing bowl. Adjust salt to your tasting and add diced avocado.
For the Quinoa: Rinse the quinoa in a fine mesh colander under running water for at least 30 seconds. Combine rinsed quinoa and water in a saucepan and bring to a boil over medium-high heat. Then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water. Remove the pot from heat, cover and let the quinoa steam for 5 minutes. Let quinoa completely cool before using.
For Assembly: In a large mixing bowl place your quinoa, baby kale, pulled chicken, cherry tomatoes, Roquefort Blue Cheese and mix. Once all ingredients are mixed well, add dressing and combine. Serve in 4 bowls.
