Nashville Hot Chicken Bowl
- Ready in Under 15 Minutes
- Serves 2-4 People
- Skill Level Easy
- Share
Contributed By:
Sweet Baby Ray's
Ingredients
- 3 cups red quinoa
- 4 lbs boneless chicken thighs, grilled, brushed with Sweet Baby Ray’s Nashville Hot Sauce
- 3 cups cauliflower florets, blanched
- 6 cups field greens lettuce mix
- 6 cups baby kale
- 1 cup carrot, shredded
- 2 slices dill pickle
- 1 cup red bell pepper, diced
- 1 cup Sweet Baby Ray’s Nashville Hot Sauce
- ½ cup chickpeas
Lemon Vinaigrette Dressing
- ¼ cup fresh lemon juice
- 1 small garlic clove, grated
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt, more to taste
- Freshly ground black pepper
- ¼ cup extra-virgin olive oil
Directions
- Start by making the dressing. In a small bowl, whisk together the lemon juice, garlic, mustard, salt and pepper. Drizzle in olive oil while whisking and continue to whisk until combined.
- For assembly, portion 1 cup lettuce mix & 1 cup kale in base of salad bowl.
- In center of bowl portion ½ cup quinoa.
- Top quinoa with cauliflower, carrots, red pepper & a drizzle of lemon vinaigrette dressing.
- Top vegetables with chicken thigh and pickle slices.
- Drizzle bowl with additional Nashville Hot Sauce and top with chickpeas.
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