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.
