By Sarah Lagrotteria
I’ve been making this salad since my Ithaca days– usually with a store-bought rotisserie chicken. Lydia added the jicama, which makes it even more refreshing. Now that quinoa is back in vogue, we get many requests for this summer salad.
2 bone-in chicken breasts, roasted or 1 rotisserie bird
1 box quinoa (cooked according to directions on box), cooled
1 14-ounce can of black beans, drained and rinsed
1 small red pepper, cut into small dice
1 small yellow or orange pepper, cut into small dice
Kernels from 3 ears summer corn
1 cup fresh jicama, cut into small dice
1 jalapeno pepper, seeded and thinly sliced
1 small red onion, cut into fine dice
1 cup crumbled feta cheese (can substitute cotija cheese)
1 large bunch of cilantro (about 1/2 cup), roughly chopped
Cumin Lime Vinaigrette
1/2 cup freshly squeezed lime juice
2 table spoons apple cider vinegar
1 teaspoon ground cumin
Sea salt and freshly ground black pepper, to taste 1 tsp ground cumin
1-1/4 cup good quality extra-virgin olive oil
Using your fingers or a fork, strip the meat from the chicken breasts (or rotisserie bird) and shred into bite-sized pieces. In a large bowl, gently combine the chicken, quinoa, beans and chopped vegetables (peppers through red onion). Add half the crumbled feta and half the cilantro and gently stir until mixed through.
In a small bowl, combine the lime juice, apple cider vinegar, cumin and 1/2 teaspoon each sea salt and freshly ground black pepper. Slowly whisk in olive oil, whisking continually until the dressing is emulsified. Taste for seasoning and adjust to taste.
Add 3/4 of the vinaigrette to the quinoa salad and stir to combine. Top with the remaining feta and cilantro and serve with remaining vinaigrette on the side.