With the temperatures heating up, I was craving a salad that would be filling, healthy, and “light” at the same time. This salad hit the nail on the head for me. You can certainly add more veggies, swap out ingredients – whatever makes you happy….enjoy!
Quinoa, Kale, and Chicken Salad with a Lemon Vinaigrette
Serves 2 as a main dish
For the salad:
2 cups cooked, diced chicken (I used the breasts from a store-bought rotisserie chicken)
1 package of seasoned quinoa (I used the Roasted Garlic & Olive Oil from Nature’s Earthly Choice) – cooked, following package directions
2 cups of bite-sized pieces of kale
2 green onions, sliced
1/2 cup diced bell pepper
1 avocado, diced
1/2 cup pine nuts, toasted
For the dressing
1/4 cup coarse ground mustard
1/4 cup red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Salt & pepper, to taste
1/2 cup olive oil
To prepare the salad, combine all of the ingredients into a large bowl.
To prepare the dressing, combine the mustard, vinegar, lemon juice, lemon zest, salt, and pepper in a small bowl and whisk. Slowly add the olive oil, whisking as you go. If you add it too fast, your dressing will “break” and there isn’t a really good way to recover from that. When you stir quickly and pour slowly, you will achieve the success of a nicely combined vinaigrette.
Pour the dressing over the salad and gently stir to combine.
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