KALE & QUINOA SALAD WITH BLACKENED CHICKEN, AVOCADO AND BEETS

This is one of those salads that you just feel good about while eating. It’s loaded with good healthy proteins, and tossed with a yummy light and sweet lemon vinaigrette. The vinaigrette is naturally sweetened with honey and it definitely makes a difference. Quinoa is one of my favorite healthy fillers for a meal. It’s gluten free, packed with protein and high in fiber. It has so many amazing benefits, which in turn makes my body feel good when I eat it. Although I added chicken, you certainly can go without. With so many elements in this salad, the chicken will not be missed. I personally love to add meat to salad, but its definitely not a necessary component.

I’ve been sick with a cold the last few days so I was really craving something super healthy today . This is exactly that. Like I’ve said before, I love to eat a salad for lunch and am always looking for news ways to switch it up. This salad is so filling, flavorful and also good for you.

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KALE & QUINOA SALAD WITH BLACKENED CHICKEN, AVOCADO AND BEETS


Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Serves: 2 dinner portions


INGREDIENTS for SALAD:

  • 3-4 cups curly kale, washed and chopped small
  • 1 large carrot, peeled and cut julienne
  • 1/4 cup pine nuts, toasted
  • 3 beets, cooked and sliced into thin rounds or into squares
  • 4-6 oz. goat cheese crumbles
  • 1/2-1 cup quinoa, cooked and cooled to room temperature
  • 1 avocado, sliced thin or into chunks
  • 2 chicken breast, cut into 1.5 inch chunks
  • Blackened seasoning, like Emeril’s blackened seasoning

DIRECTIONS:

  1. Combine all ingredients into a large bowl (besides the goat cheese — will use later on) and mix with vinaigrette (recipe below). Place salad in the fridge to stay cool (optional).
  2. In a separate large bowl, add in raw chicken and enough blackened seasoning to coat chicken pieces. Mix to allow seasoning to reach all sides of the chicken.
  3. Heat a large cast iron skillet to medium high heat, add in chicken and cook till done (about 3-4 minutes per side).
  4. Place chicken on top of salad and sprinkle of goat cheese crumbles. Serve immediately.

INGREDIENTS for VINAIGRETTE:

  • 1 large lemon, juice of
  • 1/4 cup good quality olive oil
  • 1 tbsp raw honey
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tsp dijon mustard

DIRECTIONS:

  1. Whisk all ingredients together.

 

 

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