Quinoa, Kale & Chicken Salad.

Dinner, Salads

A healthy salad recipe filled with all the flavors and textures. One of my favorites!

A healthy salad recipe filled with all the flavors and textures. One of my favorites! Find the recipe at runlifteatrepeat.com!

Happy Friday to you!

Readers, I bring you my new favorite salad. It’s protein packed, a smorgasbord of flavor, and some serious filling power. This was one of those recipes that my starving self threw together with what I had on hand in the refrigerator. I made it for lunch yesterday and it kept me full for hours.

But lets talk about this kale for a sec. Kale is a first for me. Seriously. While everyone jumped on the wagon last year (?), I just couldn’t get into it. It didn’t matter how it was prepared, I turned my head. That is, until I made this salad. The kale sort of breaks down and becomes tender, while soaking up all the flavor from the feta, creamy avocado and vinaigrette.

A healthy salad recipe filled with all the flavors and textures. One of my favorites! Find the recipe at runlifteatrepeat.com!

Mmmm. Flavor.

Alright. This lemon herbed vinaigrette is so simple; no need for the store-bought stuff. In a bowl (I like to use a mason jar, because.. it’s a mason jar) add the olive oil, fresh squeezed lemon juice, lemon zest, a touch of Dijon mustard, and herbs. Whisk together (or shake shake shake.) Yeah, really, that’s it.

A healthy salad recipe filled with all the flavors and textures. One of my favorites! Find the recipe at runlifteatrepeat.com!

By the way, that dressing↑↑↓↓… tastes fabulous on any salad. It’s a staple in my refrigerator.

A healthy salad recipe filled with all the flavors and textures. One of my favorites! Find the recipe at runlifteatrepeat.com!

Whoops. A little blurry. Bare with me — I’m getting used to the action shots.

This satisfying bowl has so much going on — just the way I like it! So much flavor. So much texture; each bite you get a little something different. And it’s one of those salads where just like zucchini bread and banana bread, it takes SO MUCH better the day after.

If you try it, let me know!

Quinoa, Kale & Chicken Salad

  • Prep Time: 15m
  • Total Time: 15m

Ingredients

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

  1. 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

  1. 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.
  2. Serve immediately. Leftovers keep well in the refrigerator for 4 days.
  3. *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.

Another fav: spicy southwest chicken salad! (You can use the lemon herbed vinaigrette!)

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