Roasted Chicken, Kale and Quinoa Salad

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

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Adjust measurements based on the number of servings


  1. In a clean bowl mix all the ingredients together and combine well.

  2. When plating ensures to make a good base with the greens and exposing all the ingredients throughout the salad.
  3. Expose as much of the chicken on top of the salad as possible.
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