Maple-Mustard Chicken Quinoa-Kale Salad

Maple-Mustard Chicken Quinoa-Kale Salad

Eating good doesn’t have to mean giving up great taste! This light salad is full of veggie goodness, but it’s topped with protein-packed chicken breast, so you’ll walk away satisfied. Even if you have trouble getting your family to eat their greens, the sweet and tangy blend of maple, mustard, and balsamic vinegar make this a salad they’ll look forward to!

Serves

4 servings

PREP TIME

25 minutes

COOK TIME

40 minutes

INGREDIENTS

For the chicken

  • 1 pkg (14 g) Redpath® Brown & Maple Sugars
  • 1 tbsp (15 ml) grainy mustard
  • 1 tbsp (15 ml) olive oil
  • ½ tsp (3 ml) salt
  • ½ tsp (2 ml) freshly ground pepper
  • 2 boneless skinless chicken breasts

For the salad

  • ½ cup (85 g) uncooked quinoa
  • 4 cups (110 g) shredded kale
  • 1 cup (90 g) shredded carrot
  • ½ cup (70 g) finely sliced red onion
  • ¼ cup (38 g) toasted pumpkin seeds
  • ¼ cup (34 g) dried cranberries

For the dressing

  • 2 pkg (28 g) Redpath® Brown & Maple Sugars
  • 3 tbsp (45 ml) balsamic vinegar
  • 2 tbsp (30 ml) dijon mustard
  • ½ tsp (3 g) salt
  • ¼ cup (60 ml) olive oil

INSTRUCTIONS

For the Chicken:

Preheat oven to 400°F (204°C) and line a baking sheet with aluminum foil.

In a medium bowl stir together Redpath® Brown & Maple Sugars, mustard, olive oil, salt, and pepper.

Sugar, mustard, oil, salt, and pepper in a glass mixing bowl

Add chicken to bowl and toss to coat. Place coated chicken on prepared baking sheet.

Raw chicken breasts in a glass bowl, coated with seasoning

Place baking sheet with chicken in preheated oven and bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C). Once cool enough to handle, slice or shred chicken; keep warm.

For the Dressing:

In a small bowl whisk together Redpath® Brown & Maple Sugars, vinegar, mustard, and salt. Drizzle in olive oil while whisking to emulsify dressing.

 Hand whisking wet ingredients in a small glass bowl

For the Salad:

Bring 3 cups (750 ml) of water to a boil, stir in quinoa and cook for 10-12 minutes or until desired doneness. Strain and transfer to a large mixing bowl along with remaining salad ingredients and desired amount of dressing. Divide among 4 plates and top with an equal amount of chicken.

CHEF'S TIP

 

* This salad is also great chilled and makes a delicious lunch the following day.

* Use baby spinach in place of kale.

A plate of salad with sliced chicken on top, shown with cutlery, a serving bowl, and a packet of Redpath® Brown & Maple Sugars