Chicken Salad With Corn, Quinoa and Yogurt Dressing

Step 1

In a large pot, combine the chicken breasts, corn cobs, 1/2 onion and 1/2 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 until the chicken is just cooked through (do not overcook!), 7 to 10 minutes. Skim most of the foam off the water; transfer the chicken to a plate and set aside to cool. Discard the corn cobs, onion and jalapeño; leave the water in the pot.

Step 2

While the chicken cooks, coarsely chop the remaining 1/2 onion and 1/2 jalapeño together. Sprinkle with salt, then chop and smash using the side of your knife until a juicy, coarse paste forms. (You can also do this with a mortar and pestle.) Transfer to a large bowl, along with the lime zest and juice.

Step 3

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

Step 4

To the reserved water in the pot, add the quinoa, bring to a boil, and cook according to package instructions until the quinoa grows white tails and is tender but not mushy. Drain the quinoa, run it under cold water until 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 using. The chicken-quinoa mixture keeps refrigerated for up to 3 days. Bring to room temperature and adjust seasonings with salt and lime juice as needed, as flavors will shift from the chill of the fridge.