Ver en Español
Menu
  • Facebook
  • Pinterest
  • Save
  • Print

Chicken Salpicón with Kiwicha

Chicken Salpicón with Kiwicha
  • Prep 10 min
  • Total 40 min
  • Ingredients 11
  • Servings 2
In Peru, salpicón is the quintessential salad. This simple yet tasty homemade salad allows us to eat something light but delicious and without too many calories. In this dish, we can combine chicken with cooked vegetables and a delicious dressing. It can be prepared ahead of time and we can also change some of the ingredients to include whatever we have on hand. It is also a great way to use those bits of vegetables that we end up saving in the refrigerator. Kiwicha is a non-traditional addition, but it's so nutritious and adds such a rich texture that we can't leave it out. Quinoa or whatever other grain can be a great idea to add to this delicious little salad. You can also add rice, brown or wild, cooked with a garlic clove so it adds a nice aroma. I love to add little sprouts of alfalfa, sunflower or soybeans, but you could also add sunflower seeds or chopped walnuts for a little added texture. I hope you enjoy this dish and tell me how it turns out. You'll be getting lots of nutrients and enjoying a delicious meal while you take care of yourself.

Ingredients

For the yogurt vinaigrette

  • Juice from 2 lemons
  • 1/3 cup olive oil
  • 1/3 cup Yoplait® Greek plain yogurt
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

For the salad

  • 1 chicken breast, cooked and cut in large pieces
  • 4 cups vegetables, cooked and chopped (broccoli, carrots, corn, etc.)
  • 1/2 cup cooked kiwicha (amaranth)*
  • 8 cherry tomatoes, cut in half
  • Soy bean sprouts (optional)
  • Salt and pepper, to taste

Directions

  • 1
    For the yogurt vinaigrette: In a pitcher, combine lemon juice, olive oil, Greek yogurt, Dijon mustard, salt and pepper. Keep refrigerated until you are ready to use it.
  • 2
    For the salad: In a salad bowl combine chicken with vegetables and cooked kiwicha. Season with salt and pepper. Serve in three plates, dress with vinaigrette and decorate with cherry tomatoes and sprouts. Serve immediately.

  • If you can't find kiwicha, use quinoa or cooked wheat.
  • *To cook kiwicha, add 1/4 cup to pot. Add 3/4 cups of water and let boil. Lower heat and let cook uncovered for 20 minutes or until the kiwicha is soft. If it dries out, add some more hot water. Let cool and strain.

No nutrition information available for this recipe

  • In Peru, salpicón is the quintessential salad. This simple yet tasty homemade salad allows us to eat something light but delicious and without too many calories. In this dish, we can combine chicken with cooked vegetables and a delicious dressing. It can be prepared ahead of time and we can also change some of the ingredients to include whatever we have on hand. It is also a great way to use those bits of vegetables that we end up saving in the refrigerator. Kiwicha is a non-traditional addition, but it's so nutritious and adds such a rich texture that we can't leave it out. Quinoa or whatever other grain can be a great idea to add to this delicious little salad. You can also add rice, brown or wild, cooked with a garlic clove so it adds a nice aroma. I love to add little sprouts of alfalfa, sunflower or soybeans, but you could also add sunflower seeds or chopped walnuts for a little added texture. I hope you enjoy this dish and tell me how it turns out. You'll be getting lots of nutrients and enjoying a delicious meal while you take care of yourself.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
© 2021 ®/TM General Mills All Rights Reserved