Kale and Quinoa Salad with Chicken

Made with shredded rotisserie chicken and a simple lemon garlic vinaigrette, this power salad can be made ahead for a great grab-and-go lunch for work.

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Kale and Quinoa Salad with Chicken

Cooking time
PREP TIME 10 Min
Cooking time
COOK TIME 10 Min
Ready in
TOTAL TIME 20 Min

Ingredients

  • 1 bag Success® Tri-Color Quinoa
  • 1/2 cup olive oil
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 2 tsp lemon zest
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 cups kale, stems removed, thinly sliced
  • 1 1/2 cups shredded rotisserie chicken
  • 1/3 cup goat cheese, crumbled
  • 1/3 cup dried cranberries
  • 1/3 cup almonds, toasted and chopped

Instructions

  • Step 1

  • Prepare quinoa according to package directions. Cool completely.

    Step 2

  • Whisk together oil, Dijon, honey, lemon zest, lemon juice, garlic, salt and pepper.

    Step 3

  • In a large bowl, toss together quinoa, kale, chicken and lemon garlic dressing until well coated. Stir in goat cheese, cranberries and almonds.

    Ingredient Substitutions

    Substitute almonds with pecans if desired.