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Chicken Salad with Corn, Quinoa, and Yogurt Dressing
Lunch

Chicken Salad with Corn, Quinoa, and Yogurt Dressing

A carefully crafted dish that blends traditional and modern cooking techniques to deliver comforting flavors for every occasion.

⏱️

Cook Time

30 min

🔥

Difficulty

Medium

📂

Category

Lunch

Recipe Details

Chicken Salad with Corn, Quinoa, and Yogurt Dressing

By Ali Slagle

Published August 23, 2022

Total Time: 45 minutes | Rating: 4/5 (136 reviews) | Comments: 22

Introduction

This chicken salad reimagines the classic mayo-heavy recipe with vibrant, nutrient-dense ingredients. By incorporating quinoa and corn—staples of Andean cuisine—the dish balances earthy depth with sweet brightness, while a tangy yogurt dressing (inspired by guacamole’s texture) replaces heavy mayonnaise. The salad is adaptable for meal prep: chicken and quinoa can be prepped days ahead, or the entire dish can rest in the fridge for up to 3 days, ensuring flexibility without compromising flavor.

Ingredients (Serves 4)

  • For the salad:

  • 1.5 lbs (680g) boneless, skinless chicken breasts (or thighs for richer flavor)

  • 1 cup (175g) dry quinoa, rinsed

  • 2 cups (350g) fresh corn kernels (from 2 ears) or 1 cup (150g) thawed frozen corn

  • 1/2 small red onion (75g), finely diced

  • 1 medium jalapeño (30g), seeded and minced (adjust for heat)

  • 1/2 cup (120g) 2% fat Greek yogurt

  • 1 lime, juiced (2 tbsp/30ml)

  • 1/2 tsp fine sea salt (to taste)

  • Freshly ground black pepper (1/4 tsp, optional)

  • 1 cup (150g) optional add-ins (e.g., pepitas, fresh mint, thinly sliced radishes, jicama, or crumbled Cotija/Parmesan)

  • For cooking:

  • 1 cup (240ml) water (quinoa)

  • Salt (for seasoning chicken)

Preparation Steps

1. Cook the Quinoa

  • Rinse quinoa under cold water until water runs clear (removes bitter saponins).

  • In a medium saucepan, combine quinoa with 2 cups water and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes until tender.

  • Remove from heat, let stand 5 minutes, then fluff with a fork. Cool completely; store refrigerated for up to 3 days.

2. Cook the Chicken

  • Season chicken with salt and pepper. Heat a large skillet over medium-high heat, add chicken, and cook 6–7 minutes per side until internal temp reaches 165°F (74°C).

  • Let rest 5 minutes, then shred with forks or chop into bite-sized pieces. Cool; store refrigerated for up to 4 days.

3. Prepare the Corn

  • For fresh corn: Cut kernels from cobs. For frozen: Thaw and pat dry.

  • (Optional) Sauté corn in a dry skillet 2–3 minutes to enhance sweetness. Cool.

4. Make the Yogurt Dressing

  • In a bowl, mash red onion, jalapeño, and 1/4 tsp salt with a fork until juices release (guacamole-style).

  • Stir in Greek yogurt and lime juice. Season with salt/pepper to taste.

5. Assemble the Salad

  • In a large bowl, mix quinoa, chicken, and corn.

  • Drizzle dressing and toss gently. Fold in optional add-ins (e.g., pepitas, mint) before serving.

Storage & Make-Ahead Tips

  • Prep ahead: Chicken and quinoa can be stored 3–4 days; combine 24 hours before serving.

  • Whole salad: Keep refrigerated up to 3 days. Let sit 15 minutes at room temperature for best flavor.

Serving Suggestions

  • Eat alone as a light meal.

  • Top with romaine or Little Gem lettuce for greens.

  • Add pepitas for crunch, mint for freshness, or Cotija for saltiness.

This salad balances tradition with innovation, delivering a refreshing twist on classic chicken salad while honoring Andean culinary heritage.