Chefs' Recipes

El Publico’s chicken quinoa salad with recado verde

Australian Gourmet Traveller recipe for chicken quinoa salad with recado verde by El Publico restaurant in Perth.
Chicken quinoa salad with recado verde

Chicken quinoa salad with recado verde

John Laurie
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30M
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“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.”

Ingredients

Recado verde

Method

Main

1.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.
2.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).
3.Meanwhile, for recado verde, process ingredients in a blender to a smooth paste, then season to taste and set aside.
4.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.

Drink Suggestion: Two Brothers Gypsy pear cider. Drink suggestion by Paul Aron

Notes

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