Kale and Quinoa Salad With Chicken.
Ingredients
- ½ bunch kale or dinosaur kale, chopped
- 2 cups cooked quinoa (cooked in broth), cooled
- 1 cup english cucumber, diced
- ½ medium red onion, finely diced
- ⅓ cup dried cranberries
- ⅓ cup candied pecans, chopped
- 1 cup cooked chicken, chopped or shredded
- ½ cup fresh herbs: parsley, dill, tarragon, mint, etc. finely chopped
For the dressing
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 tbsp maple syrup or honey
- salt and pepper to taste
Instructions
- In a large bowl, combine the ingredients for the dressing and mix well.
- Add the chopped kale to the dressing and massage it to help the kale soften.
- Next, add in the remaining ingredients except the quinoa and toss everything to combine. Once everything has been well coated in the dressing, add in the cooked quinoa.
- Toss to combine and refrigerate covered for up to 4 days. Serve cold.