This is an adaptation of Brian & Ly’s Epic Quinoa Salad, developed for the Roots for the Home Team™ project in Minneapolis-St. Paul. The creators of the original salad are interns at a local kids’ gardening program. Just BARE® Chicken is a sponsor of the Garden Goodies™ cart that serves fresh, garden-grown salads at Minnesota Twins baseball games.
Heat grill to medium-high heat. Cook quinoa according to package directions. Rinse with cool water; drain well and place in a large bowl. Add the kale, tomatoes, grapes, cucumber, and mint to bowl.
Mix hoisin, honey, sesame oil, chili garlic sauce, and vinegar in small bowl until well blended. Pour half of mixture over quinoa mixture; gently toss to combine. Set aside.
Place chicken on hot grill; brush with remaining hoisin mixture. Cook 8 to 10 minutes, turning once (brush with sauce again), until no longer pink in center. Cook to internal temp of 165°F.
Arrange greens on dinner plates. Top with quinoa mixture and grilled chicken. Garnish with sunflower seeds.
Boneless skinless thighs may be substituted for boneless skinless breasts.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.