crispy chick'n w/ quinoa salad

crispy chick’n w/ quinoa salad

yield: 4 servings

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crispy chick’n w/ quinoa salad

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  • 1 pkg gardein chick'n tenders
  • 3 cups baby kale
  • 1 cup sunflower sprouts
  • 1 cup quinoa, cooked
  • 1/2 cupcitrus miso dressing
  • 3 tbsptoasted seeds such as sesame, pumpkin and sunflower
  • 1/2 avocado, sliced
  • 1orange, segmented

Citrus Miso Dressing

  • 1 1/4 cup freshly-squeezed orange or tangerine juice
  • 3 tbsp olive or flax oil
  • 1/2 cupsweet white miso
  • pinchsea salt

crispy chick’n w/ quinoa salad


Preheat oven to 425°F and cook tenders according to package instructions. Once the tenders have cooled, slice on the bias or in half. Set aside.

To assemble the salad, add the quinoa to the kale, along with some fresh sunflower sprouts and a couple tablespoons of the citrus miso dressing. Gently toss to combine.

Once greens are lightly tossed, gently add the chick’n, orange segments and sliced avocado to coat the tenders, adding more dressing if needed.

Serve this delicious salad as an appetizer or as a main meal, and garnish each plate with some of the toasted seeds.


Three ingredients complete this simple dressing that showcases how to create depth of flavor. Citrus is sweet and acidic, miso is salty and sweet and flax, avocado or olive oil offer the fat element that completes this base recipe.

Serves: about 2 cups Active Time: 10 min Total Time: 10 min

Whisk the miso, oil, orange juice and a pinch of salt together until you reach a somewhat smooth consistency, adding more orange juice as needed.