Ingredients
Salad
- 4 cups curly green kale, shredded with a knife
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked pepper
- 1 ½ cups cooked, shredded chicken
- ½ cup cooked quinoa (preferably tricolor)
- 1 cup cherry tomatoes, halved
- ½ cup diced roasted red peppers
- ½ cup thinly sliced cucumber
- ⅓ cup chopped Kalamata olives
- ¼ cup sliced almonds
- ¼ cup crumbled feta cheese
- 2 tablespoons diced shallot
- Lemon wedges, for spritzing
Lemon Vinaigrette
- ¼ cup red wine 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 the quinoa according to package directions, which usually takes about 15 minutes. Set aside to cool.
- Massage Kale: Place the shredded kale in a bowl and drizzle with 1 teaspoon of olive oil. Massage the leaves gently with your hands for about 1 minute to soften them. Let the kale rest for 10 minutes to enhance its texture.
- Season Kale: After resting, sprinkle the kale with ¼ teaspoon salt and ¼ teaspoon freshly cracked pepper. Toss well to combine and evenly season the leaves.
- Assemble Salad Base: Add the shredded chicken and cooked quinoa to the kale. Toss thoroughly to distribute protein and grains throughout the salad evenly.
- Add Vegetables and Extras: Incorporate the halved cherry tomatoes, diced roasted red peppers, sliced cucumber, chopped Kalamata olives, sliced almonds, crumbled feta cheese, and diced shallot into the bowl. Toss gently to combine.
- Prepare Lemon Vinaigrette: In a separate bowl, whisk together red wine vinegar, lemon juice, honey, minced garlic, dill weed, oregano, salt, and pepper. While whisking continuously, slowly stream in the extra virgin olive oil until the dressing is emulsified.
- Dress the Salad: Drizzle some of the prepared lemon vinaigrette over the salad and toss gently to coat all ingredients. Serve with additional dressing on the side and lemon wedges for spritzing.
Notes
- You can prepare the lemon vinaigrette up to a week in advance and store it in a sealed container in the refrigerator.
- Massaging kale softens its texture and makes it more palatable.
- Feel free to substitute the chicken with chickpeas for a vegetarian version.
- Use tricolor quinoa for added visual appeal and nutrition.
- Adjust the amount of feta cheese and olives according to taste preferences.
- Serve with freshly squeezed lemon wedges to brighten up the flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
