Chicken Kale Salad with Carrot Quinoa Mix & Carrot Ginger Dressing - Innit

Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Breasts 4

Canned/Bottled Goods

  • Miso Paste 1 Tbsp

  • Dried Cranberries 30 g

  • Rice Wine Vinegar 60 mL

  • Honey 1/2 Tbsp

Produce

  • Fresh Chives 1 Tbsp

  • Kale 2 bunches

  • Ginger Root 1 piece

  • Carrots 6

  • Navel Oranges 1 1/2

  • Fresh Eureka Lemon 1/2

Spices

  • Salt 3 1/4 tsp

  • Black Pepper 4 pinches

Dry Goods

  • Red Quinoa 110 g

Pantry

  • Tap Water 310 mL

  • Olive Oil 120 mL

  • Sesame Seed Oil 1/2 tsp

Preparation

  1. Cook Quinoa

    Combine water, quinoa, and salt in a pot; bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Transfer to a bowl. Add lemon juice and oil. Fluff with a fork.

    • 310 mL Tap Water
    • g, for water Salt
    • 1/2, juiced Fresh Eureka Lemon
    • tsp, to coat Olive Oil
    • 1 pinch Black Pepper
    • 110 g Red Quinoa
  2. Preheat

    Preheat the oven to 220C.

    Connect Oven
  3. Prep Kale

    Wash kale & dry.

    • 2 bunches, de-stemmed + hand torn Kale
  4. Simmer Carrots & Ginger

    Prepare ingredients. Pre-heat pan. Add all ingredients; cover with water. Cook until soft, about 5 minutes.

    • 2, sliced Carrots
    • 1 piece, peeled + sliced Ginger Root
    • tsp, enough to cover Tap Water
    • 1 pinch Salt
  5. Cook Carrots

    Toss carrots with oil. Season. Cook for 15 minutes.

    • 4, sliced into rounds Carrots
    • 1 Tbsp Olive Oil
    • 1 tsp Salt
    • 1 pinch Black Pepper
  6. Blend Dressing Ingredients

    Transfer carrot-ginger mixture to blender. Add orange juice/zest, miso, sesame oil, honey, rice vinegar. Blend until smooth. Let cool in fridge for 10 minutes. Fold in chives & season.

    • 1/2, zested + juiced Navel Orange
    • 1 Tbsp Miso Paste
    • 1/2 tsp Sesame Seed Oil
    • 1/2 Tbsp, optional Honey
    • 60 mL Rice Wine Vinegar
    • 89 mL Olive Oil
    • 1 Tbsp, finely chopped Fresh Chives
    • 1 tsp Salt
    • 1 pinch Black Pepper
  7. Sear Chicken

    Set pan over high heat for 2 minutes. Add olive oil & sliced chicken. Cook for 6 minutes until golden brown, seasoning halfway through.

    • 4, sliced Boneless Skinless Chicken Breasts
    • 2 Tbsp Olive Oil
    • 1 tsp Salt
    • 1 pinch Black Pepper
  8. Flavour Cranberries

    Combine ingredients. Toss to coat.

    • 30 g Dried Cranberries
    • 1, zested + juiced Navel Orange
    • 1/2 tsp Salt
  9. Serve and Enjoy!

    Pair with your favorite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 760 kcal  
Total Fat 32.0 g 41%
Total Saturated Fat 5.0 g 27%
Unsaturated Fat 27 g  
Cholesterol 170 mg 56%
Sodium 2230 mg 100%
Total Carbohydrate 50 g 18%
Good Source: Fiber 9 g 32%
Sugars Total 19 g  
Excellent Source: Protein 60 g 120%
Excellent Source: Vitamin C 106 mg 120%
Calcium Ca 175 mg 15%
Load More

By Innit Culinary Team