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Kale and Quinoa Salad Bowl with Grilled Chicken

    Video Title: How To - Kale Quinoa Salad Bowl
    Video Duration: 0:31
    With lean protein from grilled chicken breasts and nutrients from quinoa and leafy greens, this hearty salad bowl will keep you fueled throughout the day.
    Serves: 2
    Prep Time: 20 min
    Cook Time: 15 min


    ½ lb chicken breasts
    ¼ cup vegetable oil, divided
    ½ tsp salt, divided
    ¼ tsp pepper, divided
    ½ cup quinoa, cooked according to package instructions
    2 cups shredded kale leaves
    ½ avocado, pitted and thinly sliced
    ½ cup diced cucumbers
    ½ cup shredded carrots
    2 tbsp maple syrup
    2 tbsp lemon juice
    1 tbsp miso paste
    ½ tbsp toasted sesame seeds

    Food Safety

    Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


    1. Preheat grill to medium-high heat; grease grate well. Toss together chicken, 1 tbsp (15 mL) vegetable oil, and half of the salt and pepper. Grill chicken, flipping halfway through, for 12 to 15 minutes or until well-marked and internal temperature of instant-read thermometer inserted into thickest part of breast reads 165°F (74°C). Let cool slightly; cut into slices.

    2. Divide cooked quinoa evenly among 2 serving bowls. Top each bowl evenly with kale, avocado, cucumbers and carrots. Arrange sliced chicken over top.

    3. Whisk together remaining vegetable oil, salt and pepper, maple syrup, lemon juice and miso paste; drizzle evenly over each serving. Sprinkle with toasted sesame seeds.

    Helpful Tip

    To reduce prep time, grill chicken ahead of time and refrigerate for up to 2 days in airtight container.