If needed, cook your quinoa according to package directions. It should on take 15 minutes!
Place the kale in a bowl and massage the leaves with 1 teaspoon of olive oil. Set it aside for 10 minutes. I usually chop up the vegetables while I want! After 1 minutes, season it with salt and pepper and toss once more.
To assemble the salad, add the chicken and quinoa into the bowl of the kale and toss again. Add on the tomatoes, peppers, cucumber, olives, almonds, feta and shallot. Drizzle on some of the dressing and toss. Serve with additional dressing and a lemon wedge.
lemon vinaigrette
In a bowl, whisk together the vinegar, lemon juice, honey, garlic, dill, oregano, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!
Course: Salad
Cuisine: American
Author: How Sweet Eats
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