Nashville Hot Chicken Bowl

with Nashville Hot Wing Sauce
time: 15 minutes | serves: 2 to 4
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
  • 1/2 cup chickpeas
  • Lemon Vinaigrette Dressing
  • 1/4 cup fresh lemon juice
  • 1 small garlic clove, grated
  • 1 tsp Dijon mustard
  • 1/4 tsp sea salt, more to taste
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
Instructions
  • 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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