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Kohlrabi Chicken Salad

This low-sodium kohlrabi chicken salad combines tender, spiced air-chilled chicken with crisp kohlrabi and fluffy quinoa. Bound by creamy Greek yogurt and brightened with sweet currents, it's a vibrant, healthy, and flavorful dish perfect for a light yet satisfying meal.
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Course lunch/dinner
Cuisine south american
Servings 8 people
Calories 2195 kcal

Equipment

  • 1 Small Saucepan For cooking quinoa
  • 1 Large Skillet For cooking chicken thighs
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Large Mixing Bowl

Ingredients
  

Main

  • 1/2 cup white washed quinoa
  • 4 air-chilled chicken thighs tip: air-chilled means they are not plumped with saline or extra water
  • 2 teaspoons smoked paprika
  • 2 teaspoons curry powder
  • 2 teaspoons cumin powder
  • 1 kohlrabi bulb antenna removed and cut into small cubes
  • 2 to 3 tablespoons 2% FAGE Greek yogurt
  • Handful currents or raisins
  • Pinch of freshly ground black pepper
  • Pinch of cayenne or red pepper flakes to taste

Instructions
 

  • Rinse the white quinoa thoroughly under cold water, then cook according to package directions in a small saucepan until light and fluffy. Set aside to cool completely.
  • Pat the air-chilled chicken thighs dry. Season generously on all sides with the smoked paprika, curry powder, and cumin powder.
  • Heat a large skillet over medium-high heat. Add the seasoned chicken thighs and sear for 5-7 minutes per side until browned and cooked through. Transfer to a cutting board, let rest for a few minutes, then dice into bite-sized pieces.
  • Remove the antenna from the kohlrabi bulb. Peel the kohlrabi thoroughly to remove the tough outer layer, then cut it into small, uniform cubes.
  • In a large mixing bowl, combine the cooled cooked quinoa, diced chicken, and diced kohlrabi cubes.
  • Add 2 to 3 tablespoons of 2% FAGE Greek yogurt to the mixture.
  • Stir in the handful of currents or raisins.
  • Season with a pinch of freshly ground black pepper and a pinch of cayenne or red pepper flakes to taste.
  • Mix all ingredients thoroughly until everything is well combined and evenly coated with the yogurt dressing.
  • Serve immediately, or for best results, chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.

Notes

1. For the chicken, air-chilled means minimal water content, leading to a more flavorful and tender result. Sear the thighs well to develop a crust before finishing them through. Alternatively, they can be poached for a softer texture, but searing adds depth.2. Ensure the kohlrabi is thoroughly peeled to remove any tough, fibrous outer layers, then dice it into small, uniform pieces for even texture in the salad.3. Cook quinoa to perfection – fluffy and separate grains – by using the recommended water-to-quinoa ratio and allowing it to steam off-heat.4. Adjust the spices to your preference; the smoked paprika and curry provide a warm, earthy base. The Greek yogurt acts as a binder and provides a creamy, tangy element, balancing the flavors.5. The currents or raisins are crucial for a burst of sweetness that complements the savory and earthy tones.