Greek Quinoa Salad with Chicken

• Gluten free

• Meat

  • 1 1/4 lbs Chicken breasts, organic

• Produce

  • 8 cups Kale
  • 1 Long italian cucumber
  • 1/4 cup Sun dried tomatoes

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 2 tbsp White wine vinegar

• Nuts & Seeds

  • 1 Almonds

• Dairy

  • 1 Feta cheese

Found on deliciousmeetshealthy.com

Ingredients

• 1 cup quinoa
• 1.2 lbs organic chicken breasts (about 4 pieces)
• 8 cups chopped kale, washed
• ¼ cup olive oil
• 2 tsp salt
• 1 long Italian cucumber, peeled and chopped
• ¼ cup sun-dried tomatoes
• 2 Tbsp white wine vinegar
• 1 tsp ground black pepper
• sliced almonds
• crumbled feta cheese, optional

Directions

• Cook quinoa according to package instructions.
• While quinoa is cooking, heat oil in a skillet and cook chicken breasts for about couple of minutes on each side. Slice each chicken breast.
• Mix kale, olive oil, and salt in a large bowl. Massage kale with your hands for a couple of minutes, until kale leaves are tender. (The kale will turn a brighter green color.)
• Add cooked quinoa, chopped cucumber, sun-dried tomatoes, white wine vinegar to the salad and season with freshly ground black pepper and salt, if necessary.
• Toss salad ingredients and serve on plates. Top with sliced chicken breasts, sliced almonds, and optional crumbled feta cheese.

Nutrition