Ingredients
Salad
- 4 cups curly green kale, shredded
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked pepper
- 1 ½ cups cooked, shredded chicken
- ½ cup cooked quinoa
- 1 cup cherry tomatoes, halved
- ½ cup diced roasted red peppers
- ½ cup thinly sliced cucumber
- 1/3 cup chopped Kalamata olives
- ¼ cup sliced almonds
- ¼ cup crumbled feta cheese
- 2 tablespoons diced shallot
- lemon wedges, for spritzing
- 1 teaspoon olive oil (for massaging kale)
Lemon Vinaigrette Dressing
- ¼ cup vinegar
- 3 tablespoons lemon juice
- 1 ½ tablespoons honey
- 2 garlic cloves, finely minced or pressed
- ½ teaspoon dill weed
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup extra virgin olive oil
Instructions
- Cook Quinoa: If not already cooked, prepare quinoa according to package instructions, which typically takes about 15 minutes. Set aside to cool.
- Massage Kale: Place shredded kale in a large bowl and drizzle with 1 teaspoon of olive oil. Massage the kale leaves gently with your hands for about 1 minute, then let it sit for 10 minutes to soften. After resting, season with ¼ teaspoon salt and ¼ teaspoon freshly cracked pepper, then toss to combine.
- Prepare Lemon Vinaigrette: In a separate bowl, whisk together vinegar, lemon juice, honey, minced garlic, dill weed, dried oregano, salt, and pepper. While continuously whisking, slowly stream in the extra virgin olive oil until the dressing is emulsified and well blended. This dressing can be refrigerated in a sealed container for up to one week.
- Assemble the Salad: Add the cooked shredded chicken and cooled quinoa to the bowl with the massaged kale. Toss gently to combine. Next, incorporate cherry tomatoes, roasted red peppers, cucumber slices, Kalamata olives, sliced almonds, crumbled feta cheese, and diced shallot. Drizzle some of the lemon vinaigrette over the salad and toss to coat ingredients evenly.
- Serve: Serve the salad in bowls with additional dressing on the side and a wedge of lemon for extra spritzing if desired. Enjoy immediately for the freshest flavor.
Notes
- Massaging kale softens its texture, making it more enjoyable to eat raw.
- Prepared lemon vinaigrette dressing can be stored in the refrigerator for up to one week.
- You can substitute chicken with chickpeas or tofu to make this salad vegetarian.
- Using tricolor quinoa adds a nice visual touch but any quinoa variety works well.
- Add lemon wedges when serving for a fresh citrus kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
