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.


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 1 cup
Water 2 cups
Salt, to taste 1/2 tsp
Baby kale 1.5 cup
Heirloom cherry tomatoes 1/2 cup
Roquefort blue cheese 4 tbsp


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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