Chicken, Kale and Quinoa Salad
My family and I spend our summers on our boat Too Happy. Space is tight, and not much counter room, but lots of meals and snacks emerge from my tiny space. I tend to run to the market in the morning to pick up a fresh loaf of bread, and whatever fresh provisions I think I will need for the day. The basics that I always have in the galley, is a big bowl of tomatoes, a bunch of avocados, a basket of red onions, fresh cilantro that I keep in the fridge, and some soft cheese like feta or goat cheese. From there you can build a meal.
A nice light summer meal and always a great go to is this delicious salad. Filled with great fresh ingredients, that is easy to throw together. This is a good time to take a short cut and use a roasted chicken from the market, it's good, saves time and leaves you with leftovers. I used the white meat, but that is what I like better, if you are dark meat fans use that. The dressing is light and good to keep a batch in a mason jar in the fridge.
Ingredients:
1 cup quinoa
6 small tomatoes cut in wedges
2 avocados cubed
1/2 red onion sluiced thin
1 cucumber cubed
baby kale
roasted chicken pulled of bone
Cilantro Dressing:
Ingredients:
2 cloves garlic grated
1/2 lemon zested and juiced
1/3 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon honey
salt and pepper
1/4 cup chopped cilantro
Mix together grated garlic, lemon zest, lemon juice, olive oil, apple cider vinegar, honey, salt and pepper together, add the chopped cilantro.
Prepare the quinoa:
This can be done in advance, the quinoa will stay in fridge cooked for a few days. In a sauce pan combine 2 cups of water with salt and 1 cup dried quinoa. Bring to a boil, cover and lower to a simmer, cook for 15 minutes then remove from heat and let stand with the lid on for another 5 minutes. fluff the quinoa with a fork.
Putting the salad together:
In a large bowl that you can toss the salad add quinoa to baby kale leaves. Then add tomatoes, cucumbers, onions and toss with the cilantro dressing. Transfer to a clean bowl or serving platter. Add the avocado and the pulled roasted chicken on top.
Easy way to cube an avocado:
Slice the avocado in half the long way, twist apart the halves to separate, with a large spoon scoop out avocado and place on the cutting board round side up, slice horizontal and vertical cuts forming cubes.
