Peruvian Chicken and Quinoa Salad with Zesty Aji Verde
Experience the vibrant flavors of Peru with this refreshing salad. It features succulent shredded chicken, fluffy quinoa, and a medley of crisp vegetables, all brought together by a creamy, piquant aji verde dressing. This dish is perfect for a satisfying and flavorful meal, and it's wonderfully convenient for meal prepping.
Let's cook.
Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Let it cool slightly.
While the quinoa cooks, prepare the aji verde dressing. In a small food processor or blender, combine the mayonnaise, fresh cilantro, fresh parsley, minced garlic, aji amarillo paste, lime juice, and salt. Blend until smooth and creamy.
In a large bowl, combine the cooled cooked quinoa, shredded chicken, halved cherry tomatoes, and diced red onion.
Pour the aji verde dressing over the quinoa and chicken mixture. Toss gently until all ingredients are well coated.
Serve immediately or chill for at least 30 minutes for flavors to meld. Garnish with extra fresh cilantro if desired.
About This Recipe
Big flavor.✦
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