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Crispy Hash Brown Greens and Grain Bowl

​Perfect any time of day, this delicious meal will keep everyone full and happy.

Makes 6 to 8 servings


Maple-Shallot Vinaigrette

½ cup

Shallot, finely chopped

3 tablespoons

Apple cider vinegar

2 tablespoons

Pure maple syrup

1 tablespoon

Dijon mustard

½ teaspoon


​⅛ teaspoon

​Black pepper

​​⅓ cup

​Olive oil

​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


  1. Make vinaigrette by combining all ingredients, except olive oil in a medium mixing bowl. Add oil in a slow drizzle while whisking.

  2. Pour ½ cup vinaigrette over chicken in a zip top bag and marinate 4 hours or overnight under refrigeration. Reserve remaining vinaigrette and refrigerate.

  3. Preheat oven to 425°F and outdoor grill to medium heat.

  4. Prepare quinoa according to package directions.

  5. Grill chicken breasts for 6-8 minutes per side or until internal temperature reaches 165°F. Let rest and then slice.

  6. 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.

  7. In large mixing bowl, toss reserved vinaigrette with cooked quinoa, toasted pecans, and cherries.

  8. 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.