Past Recipes
Chicken, Kale, and Quinoa Salad

Chicken, Kale, and Quinoa Salad with Goat Cheese and Warm Apricot Vinaigrette

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Recipe Details

Story

One of our favorite ways to serve quinoa is tossing it with flavorful dressing—the tiny grains soak up so much flavor, making the perfect base for any combination of meats, cheeses, and veggies. Here, we use a warm vinaigrette of sautéed shallot, apricot preserves, smoky cumin, and tangy white balsamic. Kale, grape tomatoes, and red cabbage round out the mix; then, it's all topped with slices of tender, pan-roasted chicken and garnished with sunflower seeds and goat cheese.

Tags

  • Stovetop Only
  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Grace

By Chef Grace

Nutritional info

  • Calories 790
  • Protein 49g
  • Total Carb 58g
  • Total Fat 43g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • quinoa
    1/2 cup
    quinoa
  • boneless skin-on chicken breasts
    2
    boneless skin-on chicken breasts
  • curly kale
    6 ounces
    curly kale
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • shredded red cabbage
    1 cup
    shredded red cabbage
  • shallot
    1
    shallot
  • ground cumin
    1/4 teaspoon
    ground cumin
  • apricot preserves
    1 ounce
    apricot preserves
  • white balsamic vinegar
    1 tablespoon
    white balsamic vinegar
  • goat cheese
    1 ounce
    goat cheese
  • roasted sunflower seeds
    2 tablespoons
    roasted sunflower seeds

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan

Cooking Steps

  1. Cook quinoa

    Cook quinoa

    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.

  2. Season chicken

    Season chicken

    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.

  3. Cook chicken

    Cook chicken

    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.

  4. Prepare ingredients

    Prepare ingredients

    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.

  5. Make warm apricot vinaigrette

    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.

  6. Finish and plate salad

    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!

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