This combo is so yummy! The tiny quinoa pops in your mouth, and the gentle flavors of sesame and ginger are perfect with the moist, flakey salmon. The sauce brings just enough salt and acid to the protein, and the quinoa soaks it all up. What I love about dishes like these is learning new techniques. Now you can poach other fish, or incorporate quinoa into your meals! :)
Chicken Salad is a classic that can be flipped in many ways - it’s so versatile! My twist on the traditional chicken salad is surprisingly refreshing - with a zesty bite from fresh lime juice and cilantro, and a kick from a dash of cumin.
I usually take a shortcut and shred up some Costco rotisserie chicken. It’s quick, easy, and half the work is already done for you! However, this time around, I decided to start from scratch and cook the chicken myself, starting the layering of flavors from the beginning. This recipe will show you how to poach chicken, dress it up, and serve it for your friends and family. I even included two different serving methods. Halve and season a fresh, ripe avocado and spoon mounds of the creamy chicken salad on top, or split open a few King’s Hawaiian Rolls for easy individual servings. Of course, you can serve these on any variety of great breads - I suggest a nice French or Italian bread :)
Sounds hard, but is actually pretty simple and quick. You’ll love these great flavors! Let’s cook :)
