Roasted Chicken Quinoa Salad with Turmeric Vinaigrette, Baby Kale, Heirloom Tomatoes & Roquefort Blue Cheese


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
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.

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