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Layered Quinoa, Roasted Corn and Tomato Salad with Chicken and Bacon

This delicious layered salad is sure to become a favourite dish. It's easy to prepare, looks great, and is packed with flavourful ingredients.

September 14th, 2012

Recipe by Paula Bowman

Although this salad requires time to chill in the refrigerator, it is very easy to assemble the layers for a pretty presentation when you're ready to serve. Alternatively, you can mix the salad together in a big bowl along with the dressing, while still warm, and serve right away.
Serves 6
Prep Time
Prep Time: 25minutes
Total Time: 50 minutes (includes 25 minutes chill time)
  • 2/3 cup olive oil
  • 1 tbsp finely grated lime zest
  • 1/3 cup lime juice (about 4 limes, juiced)
  • 1 tbsp chili powder
  • 1 tbsp honey
  • 16 small cocktail tomatoes, halved
  • 3 cobs corn, husk and silk removed
  • 6 (1/8-inch thick) slices pancetta
  • 2 (4 oz) chicken breasts
  • olive oil cooking spray
  • 1 cup uncooked quinoa (2 1/2 cups cooked)
  • 3 cups baby spinach, halved
  • 1/3 cup torn basil leaves
  • Note: Cocktail tomatoes are small round tomatoes, slightly larger than cherry tomatoes and often found packaged on the vine. Look for them in larger grocery stores in the tomato aisle. Cherry tomatoes can be substituted.
  1. Preheat oven to 425°F.

  2. Whisk together the first five ingredients in a bowl and season to taste with salt and freshly ground black pepper; set aside.

  3. Arrange tomatoes, cut-side up on a greased rimmed sheet pan. Place corn on sheet pan beside tomatoes. On a second rimmed sheet pan arrange pancetta and chicken in a single layer. Spray tomatoes, corn and chicken with olive oil cooking spray and season with salt and pepper.

  4. Transfer sheet pans to oven and bake until chicken is cooked through and pancetta is crispy, about 10-12 minutes. Remove from sheet pan; drain pancetta on paper towels and dice chicken. Drizzle chicken with 2 tablespoons of vinaigrette and chill separately from pancetta in refrigerator, until needed. Cook tomatoes and corn until softened and caramelized, about 15 minutes. Remove from sheet pan, cut corn kernels from cob, and chill separately from tomatoes in refrigerator, until needed.

  5. Meanwhile, bring a medium saucepan of water to a boil. Add quinoa, stir and boil gently until tender and the germ ring is visible, about 12 minutes. Drain in a fine mesh strainer, cover with clean dishtowel and let sit 5 minutes. Spread quinoa evenly onto a rimmed sheet pan and place in fridge until cool, about 5 minutes.

  6. In a deep glass bowl, layer ingredients starting with half of spinach. Continue to fill bowl, assembling layers of quinoa, crumbled pancetta, corn, chicken and tomatoes. Top with remaining spinach and torn basil. Serve with remaining vinaigrette.

Layered Quinoa, Roasted Corn and Tomato Salad with Chicken and Bacon
Photography by Carlo Mendoza

6 responses to “Layered Quinoa, Roasted Corn and Tomato Salad with Chicken and Bacon”

  1. Tara Azulay says:

    This link is incorrect! I’m looking for the Gluten-fee skillet chicken pot pie.

  2. Lisa says:

    this is the wrong recipe. I am looking for the one mentioned below Too!

  3. Guest says:

    Delicious – love this recipe!

  4. Stephanie says:

    I’ve already made this recipe once and I’m making it again – this is one of my absolute favorite salad recipes! The flavor combination is amazing (the lime vinagrette ties the whole thing together), it’s easy to cook, and it makes a filling work lunch.

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