Spring Chicken-Fillet-Quinoa-Kale Crunch Salad

Spring Chicken-Fillet-Quinoa-Kale Crunch Salad
  • Servings: 4

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About this Recipe

Crunchy, delicious and super healthy! This salad is perfect for a potluck too because the kale will hold its own. Make lots because it won’t last long!


1/4 cup (60 mL) Fresh lemon juice
2 tbsp (30 mL) White balsamic vinegar
1 tsp (5 mL) Dijon mustard
1 tbsp (15 mL) Pure maple syrup
Salt and pepper
1 Pkg Maple Leaf Prime Naturally® Chicken Breast Fillets
Salt and pepper
2 tbsp (30 mL) Dijon mustard
2 tbsp (30 mL) Pure maple syrup
1 Large bunch kale, stems removed and chopped
2 cups (500 mL) Cooked quinoa
1/2 cup (125 mL) Chopped dried fruit (apricots, goji berries, cranberries)
1/2 cup (125 mL) Toasted, flaked almonds
1 cup (250 mL) Sliced strawberries
2 oz (55 g) Crumbled goat cheese


WHISK all of the ingredients for the vinaigrette in a small bowl or cup and set aside.

PLACE the oven rack 2-3” (5-7 cm) from the broiler. Preheat the broiler.

ARRANGE the chicken fillets on a baking sheet lined with parchment paper. Season with salt and pepper. Mix the mustard and maple syrup and brush the fillets using a basting brush. Place chicken under the broiler and broil for 5-6 minutes, turn the chicken over, brush with basting sauce and broil the other side for 5-6 minutes or until cooked through to an internal temperature of 165°F (74°C). The outside should be golden brown in colour.

MEANWHILE, toss kale with half the vinaigrette in a large bowl. Season with salt and pepper. Let stand for 5-10 minutes. Toss in quinoa, dried fruit, almonds and sliced strawberries. Top the salad with chicken and crumbled goat cheese. Drizzle with the remaining dressing and serve.


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