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Check out this yummy salad bowl recipe full of grilled chicken, cooked quinoa, kale, raspberries, sliced almonds, feta cheese, green beans and a homemade basil vinaigrette. Super healthy and absolutely delicious! #OrganicBound #Ad
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Chicken, Quinoa & Kale Salad Bowl Recipe with Easy Basil Vinaigrette

Course: Salad
Author: Jenn


Quick & Easy Chicken Marinade:

  • 2 Tbsp. olive oil
  • juice from 1/2 lemon
  • 2 tsp. dry Italian seasoning mix
  • 2-3 chicken breasts cut into tenders

Basil Vinaigrette Dressing:

  • 1/4 cup apple cider vinegar
  • 2 1/2 Tbsp. honey
  • 1 cup olive oil
  • 2 cloves garlic
  • 1/4 cup fresh basil leaves
  • salt & pepper

Salad Bowl:

  • Earthbound Farm Kale Italia Mix
  • 1/4 lb. fresh green beans with the ends trimmed
  • sliced almonds
  • reduced fat feta cheese
  • cooked quinoa
  • raspberries


  • Mix together marinade ingredients in a large plastic bag and add chicken. Let sit on the counter while you prepare dressing and green beans.
  • Dressing: Blend the dressing ingredients above into a good blender or food processor. Blend until mixed and fully combined.
  • Boil 2 inches of water in a medium sized pan. Salt the water and add the green beans. Cook for about 4 mins (until crisp-tender), rinse and soak in ice water until cooled. Drain and set aside.
  • Grill chicken (or can use either grill pan or cook on stove-top if you don't want to grill), using extra marinade to brush chicken with. Grill until internal temperature registers 160ยบ. Set aside for a few minutes. Then slice into thin slices or cubes.
  • In your salad bowl, create a pie effect (like pictures show) by adding cooked quinoa, raspberries, sliced almonds, feta cheese, cooled green beans, chicken and Earthbound Farm Kale Italia greens in "pie slices" around the bowl.
  • Drizzle with basil dressing, serve and enjoy!