Superfood SaladPrep Time:
30 mins. Cook Time:
15 mins. Serves:
One of the most versatile sauces. An intriguing blend of red jalapenõ peppers that complements the finest chili peppers. The perfect combination of sweet and heat!
12 Chicken breasts (7 ½ lb/3.5 kg)
2 cups (500 mL) E.D.SMITH® Saucemaker Sweet Chili Sauce
3 tbsp (45 mL) Lime juice
3 tbsp (45 mL) Canola oil
6 cups (920 g) Cooked quinoa
6 cups (105 g) Kale, thinly sliced
2 cups (190 g) Brussels sprouts, thinly sliced
2 Carrots, shredded (150 g)
2 cups (200 g) Beets, shredded
3 Avocado, sliced (420 g)
2 Red onion, thinly sliced (150 g)
1 cup (140 g) Sunflower seeds
1 cup (250 mL) E.D.SMITH® Saucemaker Sweet Chili Sauce
3 tbsp (45 mL) Rice vinegar
Salad: Combine chicken breasts, Sweet Chili Sauce, lime juice and oil; marinate in refrigerator for 1 hour. Grill breasts for 6 to 8 minutes per side or until internal temperature reaches 165° F (75° C). Let cool completely and slice.
Combine quinoa, kale, Brussels sprouts and carrots in a large bowl.
Vinaigrette: Meanwhile, whisk together Sweet Chili Sauce and vinegar. Toss with quinoa mixture.
Assembly: 1 order (1 salad): Place 1 cup (170 g) quinoa mixture onto lunch or dinner plate. Top with 15 g beets, 35 g avocado and 12 g onion. Top with 1 sliced chicken breast (120 g) and sprinkle with 1 tbsp (10 g) sunflower seeds.
Tip: If making ahead, cover avocados with lemon juice or acidulated water to prevent browning.
Tip: This salad can be prepared for a lunch or dinner.