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

Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Breasts 4

Dry Goods

  • Red Quinoa 2/3 cup

Pantry

  • Sesame Oil 1/2 teaspoon

  • Water 1 1/3 cups

  • Olive Oil 1/2 cup

Produce

  • Lemon 1/2

  • Ginger 1 piece

  • Carrots 6

  • Chives 1 tablespoon

  • Oranges 1 1/2

  • Kale 2 bunches

Canned/Bottled Goods

  • Miso Paste 1 tablespoon

  • Honey 1/2 tablespoon

  • Dried Cranberries 3/4 cup

Packaged Products

  • Rice Wine Vinegar 1/4 cup

Spices

  • Kosher Salt 3 1/4 teaspoons

  • Black Pepper 4 pinches

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.

    • 1 1/3 cups Water
    • teaspoon, for water Kosher Salt
    • 1/2, juiced Lemon
    • teaspoon, to coat Olive Oil
    • 1 pinch Black Pepper
    • 2/3 cup Red Quinoa
  2. Preheat

    Preheat the oven to 425 F. Line sheet pan with foil.

    Connect Oven
  3. Prep Kale

    Wash kale & dry.

    • 2 bunches, destemmed + 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
    • teaspoon, enough to cover Water
    • 1 pinch Kosher Salt
  5. Roast Carrots

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

    • 4, sliced into circles Carrots
    • 1 tablespoon Olive Oil
    • 1 teaspoon Kosher 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 Orange
    • 1 tablespoon Miso Paste
    • 1/2 teaspoon Sesame Oil
    • 1/2 tablespoon, optional Honey
    • 1/4 cup Rice Wine Vinegar
    • 3/8 cup Olive Oil
    • 1 tablespoon, finely chopped Chives
    • 1 teaspoon Kosher 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 tablespoons Olive Oil
    • 1 teaspoon Kosher Salt
    • 1 pinch Black Pepper
  8. Flavor Cranberries

    Combine ingredients. Toss to coat.

    • 3/4 cup Dried Cranberries
    • 1, zested + juiced Orange
    • 1/2 teaspoon Kosher Salt
  9. Serve and Enjoy!

    Pair with your favorite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 770 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 121%
Excellent Source: Vitamin C 106 mg 120%
Calcium Ca 175 mg 15%
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By Innit Culinary Team