New York Times

Chicken Salad With Corn, Quinoa and Yogurt Dressing

While traditional chicken salad is rich with tender meat and mayonnaise, this one embraces pops of texture and color. Combining quinoa and corn, two staples in Inca, Aymara and Quechua cooking, is a great balancing act of earthy and sweet. For this salad’s dressing, mashing onion and chile together with salt (like in guacamole) releases their assertive juices into a tangy blend of Greek yogurt and lime. Since this is a room temperature salad, you can make the chicken and quinoa and reserve them up to a few days ahead, or let the whole salad meld for up to 3 days in the fridge. Eat the dish on its own, over romaine or Little Gem leaves, or with more pops, such as pepitas, mint, radishes, jicama, Cotija or Parmesan.