Nashville Hot Chicken Bowl

Ingredients

• 3 cups Red quinoa
• 6 4 oz boneless chicken thighs, grilled, brushed with Nashville hot Sauce & held warm
• 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 ¼ inch
• 8 fl oz Nashville Hot Sauce (SJ3477HA)
• 4 fl oz Lemon Vinaigrette (KE2956-2)
• 1/2 cup Fried chickpeas

Directions

1. For assembly portion 1 cup lettuce mix & 1 cup kale in base of salad bowl.
2. In center of bowl portion ½ cup quinoa.
3. Top quinoa with cauliflower, carrots, red pepper & a drizzle of Lemon Vinaigrette (KE2956-2).
4. Top vegetables with warm chicken thigh and pickle slices.
5. Drizzle bowl with additional Nashville Hot Sauce (SJ3477HA).
6. Garnish with fried chickpeas.