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Chicken With Ancient Grains Kale Salad Recipe

This salad made with grilled chicken, caramelized onions and quinoa mixed with our Sweet Kale Chopped Kit will quickly become a family favorite.


  • 1 Fresh Express Sweet Kale Chopped Kit
  • ½ Cup Onions, small diced
  • 1 Tbsp. Canola Oil
  • 1 Tbsp. Garlic, roasted
  • 1 ½ Cups Chicken Stock
  • 1 Cup Red and White Quinoa Blend
  • 1/4 tsp. Kosher Salt
  • 1/8 tsp. Ground Black Pepper
  • 3 Chicken Thighs, boneless skinless
  • 2 Tbsp. Olive Oil
  • 2 tsp. Rosemary, minced
  • Kosher Salt to Taste
  • Ground Black Pepper To Taste
  • 2 Tbsp. Goat Cheese, Crumbled


  • Pre-heat a convection oven to 375 °
  • In a medium size sauce pan, heat over medium high heat.
  • Add oil and heat until the oil is shimmering
  • Add garlic and onions. Sauté onions and garlic for one minute, or until opaque, reduce to a simmer and allow to caramelize for 5 minutes.
  • In the same sauce pan add quinoa, and chicken stock.
  • Bring the pot to a boil, reduce to a simmer and cover with a tight-fitting lid.
  • Allow to simmer for 15 minutes. Chill and reserve.
  • Pre-heat grill to medium high heat.
  • Season chicken thighs oil, rosemary, salt and pepper.
  • Place chicken on the grill, place the side that the skin would have been on first.
  • Grill for 2-3 minutes until grill marks are achieved. Rotate chicken 45 degrees in either direction and cook for another 2 minutes. This will create the cross hatch grill marks. Flip chicken and repeat the steps. Cook until the chicken is to an internal temp of 165ºF
  • For thicker cuts of chicken, transfer chicken on to a sheet pan and place in the oven until chicken is fully cooked. Chill and reserve.
  • In a mixing bowl combine chilled quinoa with the Fresh Express Sweet Kale Chopped Kit. Toss with dressing and plate each salad separately.
  • Slice chicken thighs and fan over each salad.
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