Crispy Hash Brown Greens and Grain Bowl
Perfect any time of day, this delicious meal will keep everyone full and happy.
Ingredients
Maple-Shallot Vinaigrette
½ cup | Shallot, finely chopped |
3 tablespoons | Apple cider vinegar |
2 tablespoons | Pure maple syrup |
1 tablespoon | Dijon mustard |
½ teaspoon | Salt |
⅛ teaspoon | Black pepper |
⅓ cup | Olive oil |
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1 pound | Chicken breasts, boneless & skinless |
1 cup | Tri-colored quinoa |
Seasoned Hash Brown Potato Crisps
1 tablespoon | Brown sugar |
1 tablespoon | Smoked paprika |
½ tablespoon | Ground cumin |
½ teaspoon | Black pepper |
½ teaspoon | Kosher salt |
½ teaspoon | Garlic powder |
½ teaspoon | Chili powder |
⅓ bag | McCain® Shredded Hash Browns |
½ cup | Pecan halves or chopped, toasted |
½ cup | Sundried cherries |
6 cups | Baby kale and spinach greens |
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Directions
Make vinaigrette by combining all ingredients, except olive oil in a medium mixing bowl. Add oil in a slow drizzle while whisking.
Pour ½ cup vinaigrette over chicken in a zip top bag and marinate 4 hours or overnight under refrigeration. Reserve remaining vinaigrette and refrigerate.
Preheat oven to 425°F and outdoor grill to medium heat.
Prepare quinoa according to package directions.
Grill chicken breasts for 6-8 minutes per side or until internal temperature reaches 165°F. Let rest and then slice.
Combine hash brown seasonings in small mixing bowl; stir until combined. Sprinkle over frozen hash browns spread on even layer on baking sheet. Bake for 16-18 minutes, turning every 2 minutes for even browning.
In large mixing bowl, toss reserved vinaigrette with cooked quinoa, toasted pecans, and cherries.
To assemble salad: place salad greens on platter and top with dressed quinoa, shingle chicken slices over top and sprinkle seasoned hash brown potato crisps around side of platter and serve.