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Home Pasta and Rice Salads

Kale and Quinoa Salad

By:Nagi
Published:2 Apr '18Updated:9 Mar '21
104 Comments
Recipe v Video v Dozer v

This Kale and Quinoa Salad is a really tasty salad that just happens to star two super foods – kale and quinoa. Fresh herbs, crushed nuts and feta plus a beautiful lemon dressing makes this Kale Salad so tasty, it’s scrumptious enough to have as meal or as a side dish.

The secret to making raw kale really tasty is to massage it with olive oil and salt. This tenderises the kale, and makes raw kale salads really delicious!

Pouring Lemon Dressing over Kale and Quinoa Salad

Kale and Quinoa Salad

Just 3 hours ago, I force fed a giant spoonful of this to a kale/quinoa cynic, and watched with glee as the scrunched up face of “I hate kale – AND QUINOA!” turned into a surprised look of “this is seriously tasty!”

Yes. This is a kale salad that even kale haters will enjoy. It’s that good!

Close up of Kale and Quinoa Salad sprinkled with chopped almonds and feta

The secret to make raw kale tasty – tenderise it by rubbing with olive oil and salt!

10 years ago when I watched Lidia Bastiniach make a kale and bean stew, I had to search wide and far to find kale. 5 years ago, kale become “all the rage”, and I refused to pay the ridiculous prices for it. Australia even had a kale shortage!!!

Nowadays, kale is actually very good value – usually $2 a bunch from Harris Farms which is where I shop for most of my fruit & veg. And it’s a giant bunch. A giant bunch of hardy, tough leaves that aren’t that pleasant to eat without doing “something” to it.

Enter – your new favourite way to prepare kale leaves to eat raw. Tenderise it. Wash it, chop it, scrunch it with oil, salt & pepper (lemon or vinegar is also nice), leave for 30 minutes. It tenderises the leaves, making it tasty enough to even eat plain.

Hands in a silver bowl scrunching up kale leaves drizzled with olive oil, salt and pepper.

What goes in this Kale Salad

Even when kale has been marinated, it does have a stronger flavour than most leafy greens. So what I like to do is add plenty of other fresh flavours and textures. So here’s what goes in this kale salad:

  • Raw kale – chopped and marinated in olive oil

  • Fresh herbs – dill and coriander/cilantro is my favourite mix. Both are beautifully fragrant, so they add great flavour to temper the otherwise rather dominant flavour of kale.

  • Almonds – or other nuts, for texture and flavour

  • Quinoa – to fill it out, add texture and nutty flavour

  • Red onion – for freshness

  • Feta – salty little pops of creamy feta is always a welcome addition to salads!

  • Lemon dressing – it’s fresh and zesty, and I love that this lemon dressing really tastes of lemon rather than just being sour (the secret is the zest! Lemon zest rocks!)

Toss all this together, and voila! You have an incredible kale salad that even the greatest of kale cynics will enjoy!

Overhead photo of Kale and Quinoa Salad in a white rustic salad bowl with a small jug of lemon dressing on the side.

This kale salad will keep in the fridge for 3 days – so it’s great for work lunches and as a standby side!

I added quinoa into this, because this is a salad that was born post my recent trips to Japan and New Zealand, after which I was peeved but not surprised to see that my jeans were still as snug as they were pre-trip. Skiing in Japan, trekking and biking in New Zealand – Mr Scales! WHAT ELSE DO YOU WANT FROM ME! (OK, holiday feasting and Japanese sake / fabulous NZ wine sampling did not help).

So I filled this salad out with quinoa to make it filling enough to be a meal in itself. Which, incidentally, is a great tip to make a veg + filling fibre rich side for meals.

Cooked fluffy quinoa in a silver saucepan.

It seems appropriate to share this Kale and Quinoa Salad post Easter. Detoxing after a long weekend of consistent feasting – especially if the Easter Bunny dropped by your place and left you with a load of irresistibly colourful, shiny foil wrapped eggs calling your name. 😩

Try this Kale and Quinoa Salad as a side for your next dinner (eg. slightly burnt chicken schnitzel, as pictured below – fried food = less guilt with kale on the side). It will pair with anything, from these great quick Baked Chicken Breasts to crispy Garlic Chicken Thighs, to Baked Pork Chops or marinated Pork Chops.

Or have it as a light meal as it is because in all honesty, a bowl of this will keep you satisfied for longer because that’s one of the magic characteristics of quinoa. 🙂 (Quinoa has grown on me so much I’ve made another salad since: Asian-style Quinoa Salad!) Or try tossing through some shredded chicken or sliced perfectly poached chicken, or even a can of tuna (I steal it from Dozer). – Nagi x

Kale and Quinoa Salad om a rustic white plate with cut up chicken schnitzel on the side, ready to be eaten.

Photo of Kale and Quinoa Salad in a white rustic salad bowl with a small jug of lemon dressing on the side.

 WATCH HOW TO MAKE IT

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Pouring Lemon Dressing over Kale and Quinoa Salad

Kale and Quinoa Salad

Author: Nagi
Prep: 45 mins
Cook: 15 mins
Total: 1 hr
Side
Western
5 from 46 votes
Servings3 - 6 people
Tap or hover to scale
Print
  • 132
Inactive marinating time: 30 minutes. Recipe video above.
A seriously tasty kale salad that also happens to incorporate quinoa, another superfood! Marinating is the secret to tasty raw kale salads. Keeps for days! Makes 3 as a light meal, or serves 6 - 8 as a side. 

Ingredients

Marinated Kale:

  • 8 cups (packed) kale leaves (Note 1)
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp each salt and pepper

Quinoa:

  • 1 cup quinoa, any colour
  • 2 cups water

Dressing:

  • Zest of 1 large lemon
  • 2 1/2 tbsp lemon juice
  • 3 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard (or American)
  • 1 garlic clove , minced
  • 1 tsp sugar (optional, I add it)
  • 1/2 tsp each salt and pepper

Salad:

  • 1/4 cup dill leaves , roughly chopped
  • 1/4 cup coriander/cilantro leaves , roughly chopped
  • 1 red onion , quartered and finely sliced (optional)
  • 1/3 - 1/2 cup chopped roasted almonds
  • 100 g/3.5oz crumbled feta

Instructions

Marinated Kale:

  • Scrunch up the kale leaves then slice to about 1cm / 2/5" thickness.
  • Transfer to large bowl.
  • Drizzle over oil, scatter with salt and pepper. Use your hands to scrunch the kale leaves for 1 minute (see video). It should shrink to about half the size.
  • Set aside for 30 minutes. The leaves will soften, making them suitable for eating raw.

Quinoa:

  • Place quinoa in a fine mesh colander, then rinse under running water for 30 seconds. Drain excess water well. (Or do this in a big bowl)
  • Place in a saucepan with water. Cover with lid, bring to simmer over medium heat then leave for 12 - 15 minutes until all water is absorbed.
  • Remove from heat, leave lid on, and rest for 5 - 10 minutes. Fluff with fork then cool (spread on tray and refrigerate to speed up).

Dressing:

  • Place ingredients in a jar, screw lid on and shake well. Set aside for 10 minutes.

Salad:

  • Add the quinoa into the bowl with the kale. Add all the dill and coriander/cilantro, half the nuts, feta, and 2/3 of dressing.
  • Toss well.
  • Transfer into serving platter or bowls. Drizzle with remaining dressing, garnish with remaining feta and nuts. 
  • See Note 3 for serving suggestions - I've been having this as a meal, just plain.

Recipe Notes:

1. TO REMOVE KALE LEAVES - see video, it's helpful. Hold the kale by the stem them grasp the base of the leafy part then run your hand up the stem to remove the leaves.
AMOUNT TO USE: No need for 100% accuracy here because the kale wilts so much with marinating. Use 8 cups jam packed with the kale leaves (before chopping).
TYPE OF KALE: Tuscan or curly kale is fine to use for this technique. I use curly kale because it's the more common one here in Australia and it's cheaper.
2. STORAGE: This is a great salad to keep for a few days - kale is quite hardy (unlike normal salad leaves which wilt quickly on contact with dressing). It's great for 2 days, still good on Day 3. I like to hold back some of the Dressing (see recipe steps) for this reason - because it freshens up the salad to add dressing if serving after the day of making it.
3. HOW TO SERVE: I've been obsessively eating this as a meal. The quinoa makes this filling so you're not craving ice cream 30 minutes after dinner. Try adding shredded chicken or even canned tuna for more protein. 
It's also terrific served as a side for any cooked protein because it's veg + filling carb in one.
4. This is the nutrition assuming this is served as a meal (3 servings from recipe). I honestly find this filling as a meal (thank you Mr Quinoa), and I don't even have the urge for ice cream! If used as a side for 6, it is 289 calories per person and I consider this to be a good veg + filling carby side for a meal.

Nutrition Information:

Serving: 395gCalories: 579cal (29%)
Keywords: kale and quinoa salad, kale salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

LIFE OF DOZER

Kale and Quinoa Salad tastiness EVIDENCE:

https://www.recipetineats.com/wp-content/uploads/2018/04/Dozer-lusting-after-Kale-Quinoa-Salad.m4v
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104 Comments

  1. jackie dinnes says

    October 10, 2018 at 8:30 pm

    5 stars
    Made this tonight. Used roasted broccoli and goats cheese as did not have kale or fetta Did not use the herbs but some fresh chilli and toasted cashews. It was awesome and will be a favourite in our house.

    Thanks Nagi

    Reply
    • Nagi says

      October 12, 2018 at 1:08 pm

      That’s terrific to hear Jackie! Glad you enjoyed this! N x

      Reply
  2. Cathy says

    August 3, 2018 at 10:00 am

    5 stars
    Hi Nagi,

    I’ve been making this salad ever since you first posted it and have neglected to comment on it which is very remiss of me. It has become a real favourite, even for cynical anti-kale friends. First of all it tastes and looks fabulous and secondly it keeps so well. It makes it so easy to have some on stand-by whenever it is needed. I often add even more herbs, shaved broccolini and a soft poached egg. It works for me for breakfast, lunch and dinner.

    Basically I’m OBSESSED by this salad!

    Reply
    • Nagi says

      August 3, 2018 at 9:45 pm

      I LOVE HEARING THAT!!!! N xx

      Reply
  3. Jennifer says

    June 3, 2018 at 2:05 pm

    Hi Nagi how are you😊 luv luv luv all your recipes ii am wondering in place of the kale could fresh spinach leaves be used ? give Dozer a big hug and kiss he is adorable 🐾😊😀

    Reply
    • Nagi says

      June 4, 2018 at 8:48 pm

      Hi Jennifer! Absolutely! I would slice then so they mix in better with the quinoa. YUM! PS Hugs passed on and happily received! 🙂 N x

      Reply
  4. Samantha says

    May 24, 2018 at 1:06 am

    5 stars
    We went off kale a couple of years ago – too damn hard to eat, although sooo good for you. (Probably hiding it in brownies wasn’t a great move of mine… anyhoo…)
    Saw this and thought had to give this now rabbit-and-chook-only food another try. Marinating it is fabulous! Everything in it is fabulous! I ate the lot I had marinating for dinner for lunch – no time to cook quinoa so chucked on semi-dried tom, feta, an already cooked mushy and sunflower kernels. Yum!
    Marinated more for dinner; followed your recipe then. Had with drumsticks.
    My 14yo daughter (who hated the kale brownies btw, and detested the kale chips) loved it. She’s great to feed because she’ll give most things a go (wasabi at 8 months!) and is pretty much into healthy food. She does a lot of dance classes, so wants “good fuel” – hence I’m always looking for good, tasty stuff.
    So once again Nagi, you are a generous legend: thank you!
    (Dozer looks better with the “pool floatie”). 😊

    Reply
  5. Robyn says

    May 12, 2018 at 9:37 am

    Hi Nagi
    Searched online for a beetroot & nut salad. Yours looks delicious and will be my lunch. Read your ‘about’ page. Then added your blog to ‘Feedly’ so I can follow along. Scanning recent entries was very amused to see a recipe for Kale AND Quinoa (it does look/sound delicious) but maybe your ‘about’ page needs an edit :-))
    Robyn, Waiheke Island, NZ

    Reply
    • Nagi says

      May 13, 2018 at 2:13 pm

      BA HA HA!!!! YES IT DOES!!! 😂

      Reply
  6. Keiko says

    May 11, 2018 at 5:57 pm

    5 stars
    Made this for dinner tonight with your lemon fish. It was so good! We didn’t have feta, but children wanted to add craisins. So healthy!

    Reply
    • Nagi says

      May 13, 2018 at 2:43 pm

      Wonderful! So glad you enjoyed this Keiko, thanks for letting me know! N x

      Reply
  7. Joanne says

    May 4, 2018 at 4:45 am

    5 stars
    Another over-the-fence home run! Made this for our friends last night and everyone went back for seconds and a few thirds (which meant less leftovers.. boo!). If you ever make it to Seattle, I owe you a dinner or at least happy hour somewhere, for your fantastic recipes that make me appear to be a good cook.. (I’m a work in progress). This one gets another five stars from my hubby as well. 😃💕

    Reply
  8. Shal says

    April 20, 2018 at 1:48 pm

    5 stars
    Hi Nagi! Outstanding recipe! I cooked the quinoa the night before and refrigerated and then made the rest the next day! That’s a tip for anyone who found it took to long in one shot! Also I loved your tip for deleafing (new word!) the kale. Question – why do you say it’s only good for 3 days? My family is notorious for stretching food out for 1 week – 1.5 weeks 😝 So long as it passes the look, smell and taste (LST) test it goes down the hatch. Anyways I was hollering at my husband to eat it in the 3 days and we failed. I really wanted it on the 4th day and did my LST test and it was still fantastico! Heck I’m gonna eat it tomorrow too – 5th day! Livin’ on the edge 😂

    Reply
  9. Mavis says

    April 16, 2018 at 7:12 am

    5 stars
    OH. MY. GOD. The marinated kale!!!!

    Honestly it’s life changing, I never knew raw kale could taste so good. I didn’t add the fresh herbs or almonds to my salad, and when I went to make the salad I found I didn’t quite have enough quinoa. And it was still amazing! I did add a tin of chickpeas in for extra fibre and protein, and to make up for the lack of quinoa. Another great recipe and definitely my go-to salad from now on.

    Not sure if you know this, but you can cook quinoa in a rice cooker. I personally like to use veggie stock instead of water to cook my quinoa as well. Btw, the total time for the recipe seems to be wrong, it should be 1 hour? Unless you’re not including the kale marinating time I guess.

    Reply
    • Nagi says

      April 16, 2018 at 8:54 pm

      YEEEEEESSS!!! I LOVE HEARING THAT!!!! PS Thanks for the quinoa tip, I will try it! N xx

      Reply
  10. Sam Freese says

    April 11, 2018 at 10:15 am

    5 stars
    I loved this recipe!! My kids and husband asked for seconds (husband even asked to take the left overs for lunch 😊). I’ve shared the recipe with friends. Thank you fir such a yummy, flavorful, healthy recipe!

    Reply
    • Nagi says

      April 11, 2018 at 8:50 pm

      I LOVE HEARING THAT!!!

      Reply
  11. Taz says

    April 10, 2018 at 11:57 am

    5 stars
    So full disclosure:
    1. I’m not much of a salad eater
    2. If I do have salad, I want it as a side
    3. I don’t even know if I have ever eaten kale and if I have, if I liked it or not
    4. Although I’ve had quinoa , I’m not sure I understand it and I must be the only person on the planet who has never cooked it.

    So with all that said…your video made this salad look so good I had to try it. And I knew if anyone was going to make a delicious salad it was you.
    I admit at the 40 min mark I was getting annoyed at spending 40 min for just a stinking salad! All the individual pieces just tasted weird to me. But once put all together…YUM! I had this as an entire meal! The medley of flavors! and everything tasted so fresh and light and airy and yet filling at the same time! And…my husband loved it! He eats even less salad than I do.
    You do continue to amaze me Nagi. There are still so many recipes on this site I have to try that I’m thinking of doing something like and “Julie and Julia” movie and cook only your recipes until I’ve don’t them all!
    Looks this blog to death and I rave about it to everyone I know.

    Reply
    • Nagi says

      April 11, 2018 at 8:42 pm

      YES YES YES!!!! Best validation ever ….. for a KALE SALAD!!! N xx

      Reply
  12. Laura Ling says

    April 4, 2018 at 6:14 pm

    I stir-fry Kale with garlic, add on some medlar seeds, and sprinkle a dash of pepper and salt. Tastes good!

    Reply
    • Nagi says

      April 5, 2018 at 8:34 pm

      Yuuuum!!! N xx

      Reply
  13. Allison Robinson says

    April 4, 2018 at 5:29 pm

    5 stars
    Hi Nagi,
    I always trust your recipes for trying something new on my family of boys who don’t like leafy stuff in their plate. And guess what…. it worked.
    They caught me preparing the kale and started pulling faces. I said don’t worry it’s a Nagi recipe. And it worked. They all ate it with some stir fry chicken with Charlie, another big hit.
    Thank you

    Reply
    • Nagi says

      April 5, 2018 at 8:33 pm

      BIGGEST COMPLIMENT EVER FOR A KALE SALAD!!!!!! 😇 N x

      Reply
  14. Colleen says

    April 4, 2018 at 3:45 pm

    Another winner! Made this yesterday for lunch & husband (who reckons he’s not a fan of kale) asked for seconds!
    Seriously grateful to have found this website- love your recipes 🙂

    Reply
    • Nagi says

      April 5, 2018 at 8:29 pm

      YES YES YES!!!!! I am so thrilled he enjoyed this!! N xx

      Reply
  15. Mary Tuerk says

    April 4, 2018 at 4:49 am

    5 stars
    Please help me out. looks great but I am dieting. How much is one serving? I need to cut out roughly 150 calories.

    Reply
    • Nagi says

      April 4, 2018 at 8:28 am

      Hi Mary! One serving is a generous bowl, about 3 cups. So if you make this recipe serve 4, you’ll reduce the calories per serving by 190 calories! N x

      Reply
  16. Naomi says

    April 4, 2018 at 2:07 am

    This looks sort of like a kale salad that we like that you can buy in the grocery store. It seems to be so popular that it is now hard to find. The salad is called “Kale Yeah”. It has a spicy citrus dressing with sunflower seeds and dried cranberries. Delicious! I can’t wait to try your version of kale salad. It looks delicious!

    I’m surprised that Dozer doesn’t like kale. I have a friend back in AZ that has 2 German Shepherds. Those dogs LOVE kale! Just hand them each a stalk of kale and they gobble it right up and want more. I guess I thought all dogs loved kale after seeing how much those German Shepherd loved it.

    Reply
    • Janet says

      April 4, 2018 at 3:35 pm

      Hi Nagi. Dozer is changing into a ” No Off Button for Food ” Labrador Retriever!
      Another trick with kale I learnt in New York is to eat BABY kale. The leaves are more fragile and less strongly flavoured. At present I ham growing my own but I bet Harris Farm would start to source it if people requested the product. I remember trying to purchase blood oranges after our honeymoon 40 ( eek!) . It was some decades later. I learnt Harris Farm were so keen they bought entire orchards of blood oranges and at one stage were the only retail source. Well done Harris Farm!

      Reply
      • Nagi says

        April 5, 2018 at 8:29 pm

        Baby kale! I don’t think I’ve come across that before. I’m going to my local markets tomorrow, I will keep an eye out! PS Dozer has never had an Off button when it comes to food! 😂

        Reply
    • Nagi says

      April 4, 2018 at 8:35 am

      Bet those German Shepherds have beautiful, shiny coats…..😂

      Reply
  17. kirti singh says

    April 3, 2018 at 5:41 pm

    5 stars
    The picture shows how alluring this salad is. It would be great to have this with dinner or lunch. I love this kind of recipes. Specially when somebody comes to my place i make this kind of recipes.

    Reply
    • Nagi says

      April 4, 2018 at 8:48 am

      I literally just had this for dinner again yesterday…. and about to make another big batch today to keep on hand for the rest of the week! N xx

      Reply
  18. Eha says

    April 3, 2018 at 11:13 am

    5 stars
    Well, this version of super-‘fashionable’ will go on top of the kitchen recipe pile! I would happily eat this as a main meal . . . Have never put dill or almonds into my versions and do like the dressing! Hmm: wonder what led Dozer to lip-smacking – somehow do believe that a protein was the ‘culprit’ in question 🙂 !!!

    Reply
    • Nagi says

      April 3, 2018 at 3:16 pm

      😂 You know him too well!!! Might have had some schnitzel on the side, just out of the frame….

      Reply
  19. Elena says

    April 3, 2018 at 9:25 am

    Something I was waiting for.Thank you very much!

    Reply
    • Nagi says

      April 3, 2018 at 3:16 pm

      So glad you hear that Elena! Hope you give it a go 🙂 N x

      Reply
  20. Leah says

    April 3, 2018 at 8:35 am

    5 stars
    Awwwww….did you share some with him? It looks like he’s just dyin’ for a taste! 🙂

    Great salad! I love how well it keeps so you can take it to work for a week!

    Reply
    • Nagi says

      April 3, 2018 at 3:16 pm

      I did…. and he rejected it. 🙄

      Reply
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