Kale Quinoa Salad with Chicken

A delicious salad packed with protein that stores well in the fridge or cooler for a couple of days before serving - perfect to make before your next camping trip!

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Course: Salad, Side Dish

Keyword: salad

Prep Time: 20

Servings:

Calories: 266kcal

Ingredients

Salad Ingredients

5-6 cups kale
1/2 lemon, juice
2 tbsp olive oil
2/3 cup quinoa
1 1/3 cup chicken broth
3/4 cup cucumber
3/4 cup red bell pepper
1 cup cooked chicken breast

Dressing Ingredients

1/2 lemon, juice
1/4 cup olive oil
1 1/2 tbsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1-2 cloves garlic

Instructions

Cook the Quinoa

Rinse the quinoa under cool running water. Add quinoa and chicken broth (or water) to a pot and bring to a boil. Once it has reached a boil, cover with a lid and lower the heat to simmer. Cook for 15 minutes or until the water is absorbed.

Prep the Kale

Remove any stems from the kale and rip into bite-sized pieces with your hands. Place the kale leaves in a large bowl and add about two tablespoons of olive oil and the juice of half of a lemon. Use your fingers to massage the oil and lemon into the leaves.

Salad Dressing Instructions

Mince the garlic or use a garlic press for finer pieces.
Mix together olive oil, dijon mustard, lemon juice, garlic, salt and pepper. Whisk with a fork to emulsify the liquid.

Assemble the Salad

Chop the cucumbers, red bell peppers, red onion and chicken into bite size pieces. Do not dice the avocados in this step. They should be diced and added when serving.
Toss together all the salad ingredients and then add the dressing to coat. Place the salad in the refrigerator until ready to pack into the cooler or until ready to serve.
When serving, dice up avocados and toss together with the salad.

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