Shredded Chicken, Avocado + Kale Quinoa Salad

Makes approximately 4 servings

Notes: This is a great recipe to add in any extra veggies of your choice! Asparagus, celery, jicama, tomatoes, diced peppers would all be great. Keeps well in the fridge for up to 2 days without the avocado.

2 cups cooked quinoa (see Basic Quinoa recipe)
1 organic chicken breast, cooked (see Easy Shredded Chicken recipe)
1 avocado, cubed
8 cups chopped kale, spinach, or arugula leaves.

Dressing:
4 tablespoons olive oil
2 tablespoons red or white wine vinegar
1 tablespoon dijon mustard
sea salt and pepper to taste

Combine all ingredients in a bowl, and toss with dressing to serve.

Copyright by The Simply Real Health Cookbook: Easy Real Food Recipes for a Healthy Life, Made Simple by Sarah Adler.

Photo credit Jasmine Pulley.

Click here to read the review on Sarah's book

May 2015

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