Bomb Blueberry Grilled Chicken Quinoa Salad with torn kale, fresh blueberries and homemade Bomb Blueberry Marinade and Dressing made with Brasilia Blueberry Bai for a quick kick of fresh juicy flavor and antioxidants! @DrinkBai #FlavorLife #ad quinoa salad for summer | quinoa salad for lunch | quinoa salad with fruit | quinoa salad easy recipes
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Blueberry Grilled Chicken Quinoa Salad

Blueberry Grilled Chicken Quinoa Salad with torn kale, fresh blueberries and homemade Bomb Blueberry Marinade and Dressing made with Brasilia Blueberry Bai for a quick kick of fresh juicy flavor and antioxidants!
Course Main Course
Cuisine American
Keyword bai, quinoa, chicken, grilled chicken, kale, almonds, mustard, blueberries, mint, cold quinoa salad, chicken quinoa salad, kale quinoa salad,
Prep Time 10 minutes
Cook Time 25 minutes
marinate 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 758kcal
Author Tristin Rieken

Ingredients

  • 1.5 pounds boneless skinless chicken breast halves about four pieces
  • 4.5 cups cooked quinoa or 1.5 cups uncooked
  • 1 cup Brasilia Blueberry Bai
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil divided
  • 1 teaspoon dijon mustard
  • 1 clove garlic grated
  • 1/8 teaspoon sea salt
  • dash black pepper
  • 1 cup kale washed, dried and chopped
  • 1 cup fresh blueberries 1/2 pint
  • 1 medium red onion chopped
  • 1 cup fresh mint chopped and divided
  • 1/2 cup almonds chopped

Perfect Quinoa

  • 1/2 medium onion chopped
  • 2 cloves garlic minced
  • 1.5 cups quinoa
  • 3 3/4 cups chicken stock
  • 2 tablespoons olive oil

Instructions

Blueberry Grilled Chicken Quinoa Salad

  • Make  Blueberry Marinade. Combine Brasilia Blueberry Bai with vinegar, garlic, 1 tablespoon olive oil, and 1/4 cup mint. 
  • Pour half the marinade over chicken in a storage bag or shallow pan. Marinate at least 20 minutes but no longer than 2 hours. Remove, pat dry and gril on high until charred and evenly cooked through. Remove, chill and slice. 
  • Meanwhile, make Blueberry Dressing. Whisk remaining 3 tablespoons olive oil into the reserved marinade until thick. Pour half over red onions, blueberries and kale in a medium bowl and toss to coat. Reserve the other half of the dressing to pass with the finished dish.
  • Toss cooked quinoa with 1/2 cup mint and dressed onion/kale/blueberry mix. Serve on a large platter topped with sliced blueberry grilled chicken, almonds and remaining 1/4 cup mint. 
  • Serve with reserved Blueberry Dressing on the side.

Perfect Quinoa

  • In a large saucepan over medium heat add olive oil and heat until shimmering. Add onion and garlic then quinoa. Turn to coat and cook until toasted. 
  • Add stock and increase heat to high. Bring to a boil and reduce to low. Simmer for 25 minutes until all liquid is absorbed. Remove from heat and add lid. Let stand five minutes before fluffing with fork.
  • To quick cool, add to a shallow baking sheet in a single layer and chill until ready to use. 

Nutrition

Calories: 758kcal | Carbohydrates: 64g | Protein: 56g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 115mg | Sodium: 614mg | Potassium: 1559mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2220IU | Vitamin C: 37.5mg | Calcium: 151mg | Iron: 5.7mg