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.
Ingredients:
- 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
Preparation:
-
In a clean bowl mix all the ingredients together and combine well.
- When plating ensures to make a good base with the greens and exposing all the ingredients throughout the salad.
- Expose as much of the chicken on top of the salad as possible.
