Quinoa, Kale, and Chicken Salad with a Lemon Vinaigrette
Serves 2 as a main dish
For the salad:
2 cups cooked, diced chicken (I used the breasts from a store-bought rotisserie chicken)
1 package of seasoned quinoa (I used the Roasted Garlic & Olive Oil from Nature's Earthly Choice) - cooked, following package directions
2 cups of bite-sized pieces of kale
2 green onions, sliced
1/2 cup diced bell pepper
1 avocado, diced
1/2 cup pine nuts, toasted
For the dressing
1/4 cup coarse ground mustard
1/4 cup red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Salt & pepper, to taste
1/2 cup olive oil
To prepare the salad, combine all of the ingredients into a large bowl.
To prepare the dressing, combine the mustard, vinegar, lemon juice, lemon zest, salt, and pepper in a small bowl and whisk. Slowly add the olive oil, whisking as you go. If you add it too fast, your dressing will "break" and there isn't a really good way to recover from that. When you stir quickly and pour slowly, you will achieve the success of a nicely combined vinaigrette.
Pour the dressing over the salad and gently stir to combine.