Chili-Rubbed Chicken with Kale, Quinoa and Brussel Sprout Salad

This recipe was inspired by my local co-op. This one takes a little more time to make but the cool thing is that you can pre-make ALL the ingredients AHEAD OF TIME. Plus, it holds together so well, that you can have it for meals (especially lunch) for multiple days. It's one of my all-time favorites!
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings 4 people


  • 1 Medium-sized saucepan
  • 1 Food processor optional, but makes prep faster
  • 1 Small-medium sized mixing bowl
  • 1 Oven preheated at 375
  • 1 Small mixing bowl (or mason jar with lid) for dressing
  • 1 Large salad bowl for full salad


Main ingredients

  • 1 cup Dried quinoa Rinse or let soak in water for 5 minutes, then strain
  • 4 Skinless chicken breasts Sliced for faster cooking
  • 2 cups Brussel sprouts Trimmed and finely grated or sliced in very thin strips
  • 1/4 cup Almonds slices or slivered Toasted in oven
  • 2 Large bunches of kale Stems removed and finely grated or sliced in think strips

Other ingredients and toppings

  • 1 Garlic clove Minced, grated or chopped finely
  • 1 cup Cotjita, blue, gorganzola or goat cheese crumbles
  • 1 tsp Fresh oregano OR 1/2tsp dried
  • 2 pinches Salt and Pepper

Chipotle Powder

  • 2 tsp Paprika
  • 2 tsp Garlic salt
  • 2 tsp Chili powder
  • 1 tsp Cumin


  • 1/4 cup Lemon juice
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp Shallot About 1/2 of a whole shallot MINCED
  • 1 Garlic clove Grated or Minced
  • 1/2 cup Olive oil


Quinoa (Stovetop)

  • While you rinse or do a quick soak of dried quinoa in water, bring 2 cups of water to a bowl in a saucepan. Add quinoa and season with salt and pepper
  • Once to a boil, reduce heat and simmer over low-med until quinoa absorbs water and it's nice and fluffy. Approximately 15 minutes

Almonds (Toasting)

  • In preheated oven, place chopped almonds on a cookie sheet. Bake for about 10 minutes

Kale and Brussel Sprouts (Cutting)

  • Kale: Remove stems by using tip of knife to cut along side the stem on each side. Slice the stem leaf into thin strips and put into the bowl.
  • Brussel Sprouts: Cut off any remaining stem. Then cut in half vertically (top to bottom), put one piece flat side down and cut into small thin strips. Other option: Use food processor to pulse and cut into small-med sized pieces

Chipotle Powder (for chicken)

  • Mix together paprika, garlic salt, chili powder, and cumin

Chicken (stovetop - skillet cooking)

  • ** to save time, cut chicken into strips ** (This allows for more surface area for seasoning too.)
  • In a small bowl, mix 2 tablespoons of olive oil with chipotle powder, oregano, 1 grated garlic clove, salt and pepper
  • Pour over the chicken and mix with hands until chicken is fully coated
  • Add to hot greased skillet until cooked through.
  • Chop into small pieces and set aside.


  • In small bowl (or small mason jar), whisk together lemon juice, dijon mustard, shallots, and remaining minced/grated garlic.
  • While whisking, slowly add 1/2 cup of olive oil until mixture becomes thick and creamy looking.
  • Season with salt and pepper

Putting it together

  • In a large bowl, toss together kale, brussel sprouts, quinoa and almonds.
  • Add dressing
  • Add crumbled cheese of choice
  • Add chicken pieces
  • Add toasted almonds
  • Toss together and serve!


  • Save any leftovers in a air tight container. If you need more dressing later, you can make a small amount of extra and store in fridge if needed.
Tried this recipe?Let us know how it was!

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