Ingredients
Scale
- SALAD:2 cups chopped kale (ribs removed)
- 3 cups cooked quinoa (1 cup dry)
- 2 avocados, peeled and diced
- 1/4 cup sunflower seeds
- 1/2 cup chopped walnuts
- 1/3 cup feta cheese
- 2 boneless skinless chicken breast, chopped*
- 2 tablespoons fresh parsley, chopped
- HERBED LEMON VINAIGRETTE:1/3 cup olive oil
- 1 tablespoon Dijon mustard
- 2 lemons, juiced
- 1/4 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon fresh garlic, minced (1 clove)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
Instructions
- SALAD:Combine all the salad ingredients into a large bowl. I typically use 2 large wooden spoons to ensure all the ingredients are mixed together.
- HERBED LEMON VINAIGRETTE:Whisk all the dressing ingredients together — or shake well in a mason jar. Pour dressing over salad and toss to coat everything evenly. Sometimes I don’t use all the dressing, but use as much based on your preference. Store leftover dressing in the refrigerator for up to 2 weeks.
- Serve immediately. Leftovers keep well in the refrigerator for 4 days.
- I typically always have chicken breasts pre-cooked in the refrigerator. However, you can also cook up 2 boneless, skinless chicken breasts or grab a rotisserie chicken and shred/chop.
- Prep Time: 15 minutes
- Category: Salad