‘Tis the season for barbecues, late nights at the park, s’mores, watermelon, running through the sprinklers, and that googie mayonnaise chicken (or potato) salad that sits in the sun getting hot and melty and gross and kills your entire appetite for the rest of the summer.
I promise, this isn’t that salad.
It’s yogurty and it’s fresh and tangy and not-at-all googie.
You should probably plan a barbecue, bring this, and then run through a sprinkler and have a watermelon seed-spitting contest. (wait, can you get seeded watermelon anymore?)
Or option two: come help us finish building our deck and I’ll make this salad for you and we’ll eat it while we sit on said deck, drink lemonade, and watch the dog try to get inside the blow-up-baby-pool.
Quinoa Chicken Salad
- juice of half a lemon (about 1 Tbs)
- pinch of salt and pepper
- 1 T agave
- 1 C plain greek yogurt
- 1 t chopped fresh mint
- 2 medium sized chicken breasts, chopped into bite sized pieces
- 1 C grape tomatoes, halved
- 1 medium cucumber, peeled, seeded, and sliced
- 1 green onion, chopped
- ¼ C goat cheese, crumbled
- ¾ C quinoa
- 1 ½ C chicken broth
Combine the ingredients for the dressing and set aside.
Season the chicken with salt and pepper, saute until browned and cooked through, let cool.
Bring the chicken broth to a boil, and add the quinoa. Turn the heat down, cover with a lid, and cook for about 12-15 minutes, or until all liquid is absorbed. Fluff with a fork and let cool.
Combine all ingredients with the dressing. Garnish with mint leaves, and serve at room temperature.