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.