Servings:
Serves 8 to 10 Servings
Ingredients
- 4 cup cooked quinoa (from 2 cups uncooked)
- 2 cup shredded cooked chicken breast
- 2 cup dried roasted corn (such as justcorn)
- 1 cup grated asiago cheese
- 1 cup salted roasted pumpkin seeds
- 1 cup dried currants
- 1 1/2 cup chopped tomatoes
- 2 cup chopped spinach or arugula stetson dressing
- 2 cup small shallots, diced
- 1 cup buttermilk
- 1 cup easy aïoli (recipe follows)
- 1/2 cup pesto, store-bought or homemade (recipe follows)
- 2 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon freshly ground black pepper
Preparation
Baking Directions:
Make a bed of quinoa on a large round shallow serving plate.
Arrange the chicken, corn, cheese, pumpkin seeds, currants, tomatoes, and spinach on top of the quinoa in 7 wedge-shape sections.
To make the dressing: In a medium bowl, combine the shallots, buttermilk, aïoli, pesto, lemon juice, and pepper.
You will have approximately 3 cups.
Serve the dressing in a pitcher for your guests to drizzle on their salad.
Reserve the remaining dressing in a glass jar, refrigerated, for other salads.
