This was originally my first choice for my Sunday Salad Samplers week, I changed it to Ceviche at the last week because we had just had Marcia's delicious chicken salad, and were due for some fish and seafood salad. But I thought I'll share this salad with you anyway, since it is a delicious,healthy summer salad.
What distinguishes this salad from other chicken salads is an ingredient called quinoa.Have you tried it before? You should! It is a crop,originated in South America,that is similar to spinach and tumbleweeds, and although it can be eaten as a leafy vegetable, this is not how it's mostly used. It is grown mainly for its edible seeds,which are of great nutritional value. Quinoa is an excellent source of protein, with a balanced set of all amino acids, it is also a great source of fiber, magnesium, phosphorus and iron. And it is gluten-free and easy to digest. I buy it in bulk at health food stores. It is very easy to cook, but needs to be rinsed thoroughly to wash off the coating of bitter saponins. With its fluffy and nutty flavor,it makes a great substitution for rice, bulgur, or couscous.
This is a another recipe from Dr Nicholas Perricone's book, Ageless Face,Ageless Mind. I adapted the dressing a bit to add more flavor by adding 1 teaspoon of cumin and 1 teaspoon of paprika, which do your health wonders according to Dr Perricone. Also, the original recipe calls for using rotisserie chicken, but I made it with grilled chicken breasts, and we loved it just as well. Here is my adapted recipe:
Southwest Quinoa Chopped Salad with Chicken and Creamy Salsa Dressing:
Adapted from the recipe section of Ageless Face, Ageless Mind.
Makes 6 servings.
Ingredients:
~1 tsp. paprika
~1 tsp. garlic powder,
~salt to taste
~couple tablespoon olive oil
~2 chicken breasts
~1 cup quinoa
~1 tsp. sea salt
~1 cup medium salsa
~ 1/4 cup plain yogurt
~3 tbsp. chopped cilantro
~2 tsp. extra virgin olive oil
~ juice and zest of one organic lime
~sea salt to taste
~1 tsp. cumin
~1 tsp. paprika
~1 cup black beans, rinsed
~1/2 red or orange bell pepper, diced
~ 1 avocado, chopped
~1 large, ripe tomato, chopped
~1 large head romaine, chopped
~chopped cilantro for garnish
Preparation:
~In a bowl, combine the first four ingredients,coat the chicken breasts well, cover and marinate for at least four hours,grill or bake,cut in to bite size pieces and set aside.
~Bring 1 1/2 cups of cold water to a boil. Place quinoa in a fine mesh strainer and rinse thoroughly under cold water. Place quinoa and salt in boiling water. Bring back to a boil. Cover and reduce heat to a simmer. Cook for about 15 minutes. Turn off the heat and let sit covered for about 5 minutes. Drain quinoa in fine mesh strainer and set aside to cool.
~Place salsa, yogurt, cilantro, olive oil, lime juice and zest in a blender. Pulse until smooth. Season with salt,cumin and paprika. Place in refrigerator to chill.
~Toss cooled quinoa with chicken, beans, pepper, avocado and tomato. Add just enough dressing to coat evenly. Serve over a bed or romaine lettuce.
Yum!
Comments (4)
Thanks for sharing, this looks delicious. I've made quinoa pilaf before but never a salad. I know I'll love this one.
Posted by Annie | August 18, 2009 8:01 AM
Posted on August 18, 2009 08:01
This looks very yummy! I've had quinoa before but with other grains. This might be my next salad, after we're done with the Samplers. Thanks for sharing, Candi.
Posted by Maria I. | August 18, 2009 7:28 PM
Posted on August 18, 2009 19:28
This looks like a winner-- And even healthy! Thanks for sharing it.
Posted by amy | August 19, 2009 8:08 PM
Posted on August 19, 2009 20:08
I had quinoa a while ago and just didn't enjoy it; maybe I'll have to try it again.
Posted by Kim | August 21, 2009 6:51 AM
Posted on August 21, 2009 06:51