Toss the cooked chicken into this healthy 5-ingredient salad recipe while it’s still warm to lightly wilt the kale, making it softer and easier to eat. Using store-bought salad dressing saves time, but you could also make your own Mediterranean vinaigrette.
- 4 cups chopped kale
- 1 ½ cups shredded cooked chicken
- 1 cup cooked quinoa
- ¼ cup sliced jarred roasted red peppers
- ¼ cup Greek salad dressing (see Tip)
- 1 ounce Crumbled feta cheese
- Step 1
Place kale, chicken, quinoa and roasted peppers in a large bowl. Add dressing and toss to coat. Top with feta, if desired.
Tip: Look for a store-bought salad dressing that’s low in sodium and added sugar.
Or, make your own easy homemade Mediterranean vinaigrette.
Serving Size: 2 3/4 cups Per Serving: 301 calories; protein 29.8g; carbohydrates 27.1g; dietary fiber 3.7g; sugars 1.6g; fat 7.9g; saturated fat 1.8g; cholesterol 42.2mg; vitamin a iu 3656.9IU; vitamin c 40mg; folate 84mcg; calcium 91.3mg; iron 2mg; magnesium 74.2mg; potassium 316.2mg; sodium 378mg; thiamin 0.1mg. Exchanges:
3 lean protein, 1 1/2 vegetable, 1 starch, 1 fat