Kale Caesar Quinoa Salad with Roasted Chicken
We skip the croutons and add toasted walnuts for a bit of heart-healthy crunch.
- Yield: Serves 4 (serving size: 1 1/2 cups)
- 2 tablespoons hot water
- 2 tablespoons canola mayonnaise
- 1 1/2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon anchovy paste
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, grated
- 1.5 ounces shaved Parmesan cheese, divided (about 6 tablespoons)
- 5 cups thinly sliced stemmed Lacinato kale
- 1 1/2 cups cooked quinoa
- 1 1/2 cups chopped skinless, boneless rotisserie chicken breast
- 2 tablespoons chopped toasted walnuts
1. Combine first 7 ingredients in a bowl, stirring well with a whisk. Stir in 3 tablespoons Parmesan cheese. Add kale, quinoa, and chicken; toss to coat. Top with remaining 3 tablespoons Parmesan cheese and walnuts.
Source: Cooking Light
Rhonda in MO
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