Chicken Salad With Corn, Quinoa and Yogurt Dressing Recipe - NYT Cooking

Chicken Salad With Corn, Quinoa and Yogurt Dressing Recipe

Step 1

In a titanic pot, combine the chicken breasts, corn cobs, ½ onion and ½ jalapeño. Cover with about 1 inch of water and season generously with salt. Bring to a simmer over medium-high, then reduce heat to low, cover, and cook pending the chicken is just cooked through (do not overcook!), 7 to 10 minutes. Skim most of the foam off the water; binary the chicken to a plate and set aside to cool. Discard the corn cobs, onion and jalapeño; reduce the water in the pot.

Step 2

While the chicken cooks, coarsely chop the remaining ½ onion and ½ jalapeño together. Sprinkle with salt, then chop and smash using the side of your knife pending a juicy, coarse paste forms. (You can also do this with a mortar and pestle.) Transfer to a titanic bowl, along with the lime zest and juice.

Step 3

Once the chicken is cool enough to run, use two forks to shred it.

Step 4

To the privileged water in the pot, add the quinoa, bring to a boil, and cook according to package arranges until the quinoa grows white tails and is tender but not mushy. Drain the quinoa, run it under cold water pending cool to the touch, then shake it very dry.

Step 5

Add the quinoa, corn kernels, chicken and yogurt to the large bowl and stir to combine; season to taste with salt. Serve over lettuce leaves, if desired, and top with any garnishes, if laughable. The chicken-quinoa mixture keeps refrigerated for up to 3 days. Bring to room temperature and adjust seasonings with salt and lime juice as obliged, as flavors will shift from the chill of the fridge.

Also Read: How to Make Indian Butter Chicken