Roasted Chicken, Kale and Quinoa Salad
Roasted chicken, crunchy baby kale, and quinoa form the flavorful core components from which your chefs can craft a healthy and hearty masterpiece.
- Marie's White Balsamic Shallot vinaigrette - 6 oz.
- Julienne asst. vegetables (chefs’ choice) - 3 cups
- Roasted chicken, pulled - 2 lbs.
- Baby kale, cleaned - 3 cups
- Cooked red and white quinoa - 3 cups
- Mixed organic greens - 3 cups