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Dinner recipe · from the recipe book

Charred Chicken Thigh and Quinoa Chopped Salad

Smoky chili-rubbed chicken thighs and blistered corn over nutty quinoa, crisp cabbage and romaine, tossed in a bright cilantro-lime vinaigrette with salty queso fresco.

Charred Chicken Thigh and Quinoa Chopped Salad

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinlesstrimmed
  • 1 cup150 gQuinoa, dryrinsed
  • 1¼ cups300 gWater
  • 1½ cups200 gCorn kernels, frozenthawed and patted dry
  • 5⅓ cups chopped250 gRomaine lettucechopped
  • 2¼ cups shredded150 gGreen cabbagefinely shredded
  • 1 cup chopped150 gRed bell pepperdiced
  • ½ medium60 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • ½ cup crumbled60 gQueso frescocrumbled
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 1¾ cups chopped30 gFresh cilantrofinely chopped
  • 1½ limes, juiced60 gLime juice
  • 3½ tbsp45 gOlive oil
  • 1½ tsp10 gHoney
  • 2 cloves6 gGarlicminced
  • 2¼ tsp6 gChili powder
  • 2 tsp4 gGround cumin
  • 2 tsp2 gDried oregano
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Thaw the frozen corn kernels and pat them dry with paper towels.
  2. In a small pot, bring the quinoa and water to a boil, cover, and simmer on low for 15 minutes; rest off the heat 5 minutes, fluff, and spread on a plate to cool.
  3. While the quinoa cooks, mix the chili powder, cumin, oregano, half of the salt and the black pepper; rub this spice mix all over the chicken thighs.
  4. Heat a large dry skillet over medium-high heat. Toast the pumpkin seeds for 2 to 3 minutes until they pop, then tip them into a bowl.
  5. Add one third of the olive oil to the skillet, then add the thawed corn kernels. Cook without stirring for 3 minutes, then stir and cook 2 minutes more until charred in spots; move the charred corn kernels to a plate.
  6. Add another third of the olive oil to the skillet and cook the chicken thighs 5 to 6 minutes per side until browned and 165°F (74°C) inside. Rest 5 minutes, then chop into bite-size pieces.
  7. For the herb vinaigrette, whisk the lime juice, the remaining third of the olive oil, the honey, garlic, jalapeño, the remaining half of the salt and the cilantro in a small bowl.
  8. In a large bowl, combine the romaine, cabbage, bell pepper, red onion, cooled quinoa and charred corn kernels. Pour over the herb vinaigrette and toss well.
  9. Top with the chopped chicken thighs, queso fresco and toasted pumpkin seeds, and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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