Created by Chef Tawfik Shehata
This is a very colourful, protein-rich salad that is easy to make and a guaranteed crowd pleaser! The quinoa is low in carbs, high in protein and gluten-free.
- 4 Yorkshire Valley Farms chicken breasts, skin on and boneless
- 1/4 cup each red, black and white quinoa
- 1 large bunch flat leaf parsley, washed, dried, leaves picked and chopped
- 4 large tomatoes, finely diced
- 1 bunch green onions, thinly sliced
- 1/2 bunch fresh mint, leaves picked and chopped
- 1/4 cup olive oil, plus more for cooking
- 2 lemons, juiced and 1 zested
- Kosher salt and freshly ground pepper, to taste
- Prepare the chicken (before starting please note that brining chicken is a 3-day process): Using the weight on the chicken, measure 1 tbsp of salt per pound of chicken.
- Mix approximately 1 tbsp lemon zest into the salt. Rub this mixture onto the breasts concentrating more on the thicker parts. Chicken should not look like it is coated in salt, just liberally seasoned.
- Put in a sealable bag(s) and keep refrigerated for 2 days, turning over on the second day, if possible. Remove the chicken from the bag(s), and put on a plate skin side up and refrigerate for 8 hours.
- Prepare the tabbouli salad: Cook each colour of quinoa separately, starting in cold water. Strain and allow to cool.
- Combine the cooled quinoa, chopped mint, diced tomatoes and green onions. Stir in olive oil; add lemon juice and salt and pepper to taste.
- Finish the chicken: Heat oil in a cast iron pan until smoking, season chicken with ground black pepper. Gently place chicken in pan, skin side down.
- Transfer to 375°F preheated oven, after 15 minutes check for doneness by piercing chicken with a knife, no pink should remain. Remove chicken from oven, turn onto flesh side and let the cooking finish as the cast iron pan cools.
- Assemble the salad: Spoon some tabbouli on each plate. Slice the chicken into 4 or 5 pieces and fan over top. Enjoy!