Chicken, Kale, and Quinoa Salad with Goat Cheese and Warm Apricot Vinaigrette
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Ingredients & Equipment
What we send
- 1/2 cupquinoa
- 2boneless skin-on chicken breasts
- 6 ouncescurly kale
- 1/4 pintgrape tomatoes
- 1 cupshredded red cabbage
- 1/4 teaspoonground cumin
- 1 ounceapricot preserves
- 1 tablespoonwhite balsamic vinegar
- 1 ouncegoat cheese
- 2 tablespoonsroasted sunflower seeds
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot with lid
- 10" medium pan
In a small pot, combine quinoa, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.
While quinoa cooks, pat chicken very dry with paper towel (this will help the skin crisp up in the pan) and season all over with ½ teaspoon salt and pepper as desired.
Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, about 6 minutes. Flip and sear until cooked through and no longer pink, about 6 minutes more. Transfer chicken to a cutting board and set aside to rest; reserve pan, off heat, for Step 5.
While chicken cooks, rinse all produce. Stack kale leaves and thinly slice, discarding long stems. Sprinkle ¼ teaspoon salt over kale and, using your hands, massage until beginning to soften and darken, 1-2 minutes. Halve tomatoes. Place cabbage, kale, and tomatoes in a large bowl (big enough for the salad); set aside for Step 6. Peel shallot and mince.
Make warm apricot vinaigrette
Place pan from chicken over medium heat with 2 teaspoons olive oil. When oil is shimmering, add shallot; cook, stirring frequently, until softened and beginning to brown, 2-3 minutes. Add cumin, apricot preserves, 2 tablespoons water, and ¼ teaspoon salt; cook, stirring, until warmed through, 1 minute. Remove pan from heat and stir in white balsamic vinegar. Whisking continuously, slowly add 1½ tablespoons olive oil to fully combine.
Finish and plate salad
To bowl with kale, add cooked quinoa and half of warm apricot vinaigrette. Crumble over half of goat cheese; toss to combine. Cut rested chicken into ¼-inch slices. Transfer kale and quinoa salad to serving plates; top with sliced chicken. Drizzle over remaining vinaigrette. Crumble over remaining goat cheese and garnish with sunflower seeds. Enjoy!