Crispy Hash Brown Greens and Grain Bowl
Perfect any time of day, this delicious meal will keep everyone full and happy.
Shallot, finely chopped
Apple cider vinegar
Pure maple syrup
Chicken breasts, boneless & skinless
Seasoned Hash Brown Potato Crisps
McCain® Shredded Hash Browns
Pecan halves or chopped, toasted
Baby kale and spinach greens
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.