Superfood Salad

Prep Time:
30 mins.
Cook Time:
15 mins.
12 salads

Saucemaker Sweet Chili

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.