Rotisserie Chicken and Kale Salad

I think people are sick of kale but I just don't think they're eating it right. I absolutely love it as a hearty dinner salad like this. The key is to chop your kale small enough so you're not chewing on long tough leaves. Then go heavy on the toppings and the creamy dressing - kale is strong, it can handle it! If you follow this recipe I'm 100% sure you will be a kale salad lover!

3 bunches Dino or Lacinato Kale, with the stems and the very top cut off, then chop the rest

1/2 a rotisserie chicken

1 avocado, diced

Handful of dried cranberries

1 large carrot, sliced very thin

1/2 cup grated parmesan cheese

Handful of whole almonds

1 cup quinoa

2 cups chicken broth

 

For the dressing:

2 TBSP dijon mustard

1 TBSP honey

Juice of 1 lemon

1/4 cup balsamic vinegar

In a frying pan, toast almonds on medium heat for about 5 minutes, or until they've formed some color. Move to cutting board and roughly chop them.

In a small saucepan, prepare quinoa according to box, substituting chicken broth for water. Add olive oil to the same frying pan you used for the almonds and heat over medium. Add the cooked quinoa and fry it for about 10 minutes, stirring occasionally, until the quinoa is golden brown and crispy.

In a large bowl, combine the kale, chicken, avocado, dried cranberries, carrot and parmesan. Mix dressing ingredients together in a small bowl and add that to salad. Toss together and refrigerate for about an hour.

Right before serving, toss in the toasted almonds and the toasted quinoa.