Chicken Quinoa Kale Salad with Turmeric Vinaigrette

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Chicken Quinoa Kale Salad with Turmeric Vinaigrette

Directions

  1. Rinse the quinoa in a fine mesh colander under running water for at least 30 seconds.
  2. Combine rinsed quinoa and water in a saucepan and bring to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook quinoa until all the water has been absorbed. Remove the pot from the heat, cover and let quinoa steam for 5 minutes. Cool quinoa completely before using.
  3. In a large mixing bowl place your quinoa, baby kale, pulled chicken, cherry tomatoes, blue cheese and mix. Once all ingredients are mixed well, add dressing and combine. Serve in 4 bowls.

Ingredients

  • 1 1/2 cups kale, baby
  • 2-3 oz cheese, blue, Roquefort
  • 1/2 cup Peak Fresh Produce® Tomato(es), Cherry
  • 1 cup quinoa
  • 1/2 tsp salt, kosher
  • 2 cups water

Roasted Chicken

Directions

  1. Mix chicken tenders, vegetable seasoning and olive oil in a bowl.
  2. Pre-heat oven to 400F.
  3. Place chicken tenders on a roasting rack and transfer to the oven and cook until an internal temperature of 165F. Remove from the oven, cool and pull the chicken until shredded.

Ingredients

  • 6 West Creek® Chicken, Tender(s)
  • 1 tbsp Roma® Oil, Olive
  • 6 tbsp McCormick® Grill Mates Vegetable Seasoning

Turmeric Vinaigrette

Directions

  1. Mix olive oil, honey, lemon juice, lemon zest, turmeric and garlic in a large mixing bowl.
  2. Adjust salt to your tasting.
  3. Add diced avocado.

Ingredients

  • 1/2 avocado avocado(s), diced
  • 1 tbsp vinegar, champagne
  • 1 Peak Fresh Produce® Garlic, Clove(s), finely minced
  • 1 tbsp West Creek® Honey
  • 1 Peak Fresh Produce® Lemon(s), zest and juice
  • 1/4 cup Roma® Oil, Olive
  • 1/2 tsp salt, kosher
  • 1 tbsp McCormick Culinary® Turmeric