*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.
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 |
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.
or