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Chicken quinoa salad with recado verde

"This is a simple salad with odes to the Mayans and Aztecs and their old world grains," says Ward. "The recado [a sauce-like seasoning] is from the Yucatán."

You'll need

2 skinless chicken breasts (250gm each) 150 gm white quinoa ½ white onion, shaved on a mandolin 1 radish, shaved on a mandolin 1 cup (loosely packed) coriander leaves 2¾ tbsp chia seeds Juice of 1 lime   Recado verde 100 gm coriander (about 1 large bunch) 100 ml canola oil 80 gm flat-leaf parsley leaves (about 1 bunch) 50 ml white malt vinegar (see note) 2 tsp each ground allspice and ground coriander ½ tsp ground cumin ¼ tsp ground cinnamon Finely grated rind and juice of 1 orange


  • 01
  • Steam chicken in a steamer over a saucepan of boiling water until cooked through (8-10 minutes; or you can poach the chicken; see note) Set aside to cool slightly, then thinly slice.
  • 02
  • Cook quinoa in a saucepan of boiling salted water until just tender (8-9 minutes; you want the quinoa to be a little bit al dente).
  • 03
  • Meanwhile, for recado verde, process ingredients in a blender to a smooth paste, then season to taste and set aside.
  • 04
  • Rinse onion under cold running water for 5 minutes, drain and place in a bowl with chicken, quinoa and remaining ingredients, toss to combine, season to taste, stir in recado verde and serve.

Note White malt vinegar is available from select delicatessens; if it isn't available, substitute half apple cider and half malt vinegar. To poach the chicken, place chicken in a saucepan of water, bring to the boil, remove from heat and stand for 10-12 minutes.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Two Brothers Gypsy pear cider.

Featured in

Sep 2013

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