This meal was actually quite surprising and pleasant. At first I didn’t think we would like it because kale has been challenging to cover the bitter.  knowing how good kale is for you, we wanted to try it. Let me tell you,  I absolutely loved it. The Blend of kale and chicken and honey mustard married this salad to perfectly! Not to mention it was beautiful with all the colors!

This salad was awesome for my family because it gave us a perfect balance of chicken and super food veggies like kale and beets to really help us to feel good… We used Organic foods, but of coarse you can use what you can get your hands on. We just recommend Organic as much as possible.

Shopping list:

  • 1/4 cup Organic pepitas sunflower seeds & Dried cranberries
  • 2 Organic chicken breasts
  • 1 cup Organic pickled beets
  • 1/2 cup Organic apricot-honey mustard dressing
  • 1 cube Organic chicken bouillon
  • 1/4 cup Red quinoa
  • 1 Organic red onion
  • 1 Organic orange
  • 1-2 drops Wild Orange CPTG essential oil
  • 1/4 cup Organic goat cheese
  • 2 bunches Organic Kale

Prep. work:

  • Wash and Dry Produce
  • Cut Chicken Breasts into 1 inch pieces
  • Zest orange using a vegetable peeler avoiding
  • Roughly chop kale

Time to cook:

  1. Sear chicken
    • Heat about 1 tablespoons cooking oil in a large pot (with a lid) over medium-high heat.
    • Season chicken with salt and pepper
    • Add chicken to hot pot.
    • Sear 3 minutes, stirring occasionally
  2. Toast quinoa
    • Crumble chicken bouillon into pot with chicken
    • Add red quinoa and orange zest
    • Stir and cook 1 minute.
  3. Cook quinoa & chicken
    • Add about 1 1/2 cups water to pot. Stir, than cover.
    • Add 1-2 Drops of Wild Orange CPTG essential oil
    • Bring to boil, then reduce heat to medium, simmer 15 min. until liquid is absorbed and quinoa is tender.
    • Chicken is done when internal temp. reaches 165 degrees and is no longer pink in the center the thickest part.
  4. Cut oranges & Beets
    • Meanwhile, cut ends off oranges. Lay flat; Remove peel and white pith with curved downward cuts, exposing flesh.
    • Quarter and medium dice into about 1/2″ pieces.
    • Roughly chop beets and set aside.
  5. Make salad
    • Place Roughly chopped kale into large bowl.
    • Add 1 teaspoon olive oil and pinch of salt.
    • Massage kale 30 seconds using hands or tongs, until softened.
    • Add red onion and about 3 tablespoons of about apricot-honey mustard dressing to kale, and toss to coat.
  6. Season chicken & quinoa
    • Add about 2 tablespoons apricot-honey mustard dressing to chicken & quinoa.
    • Stir to combine.
    • Gently stir in orange pieces.
    • Salt and pepper to taste.
  7. Plate your dish
    • Divide kale salad between plates
    • Top with zesty holiday chicken and quinoa
    • Sprinkle with Pickled beets.
    • Drizzled any remaining apricot-honey mustard dressing over top as desired
    • Finish with pepitas, sunflower seeds, cranberries, and a crumble of goat cheese.
    • Enjoy
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