Here is a delicious & healthy Quinoa Salad with Kale, Chicken, Chickpeas & Bacon. An energetic meal to help fuel your day!
Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins
1 cup dry quinoa, cook according to package directions
1 pound chicken breast, slice into bite sized pieces
10 ounces Perfectly Baked Bacon crumbled into small pieces
1 shallot, diced
garlic salt
ground black pepper
vegetable or canola oil for grill pan
1 bunch kale, cleaned, trimmed into small pieces, discard tough ribs
1 cup canned chickpeas, rinsed
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1Prepare & fluff quinoa with a fork. Transfer to a large serving bowl
2Prepare bacon, crumble & set aside.
3Heat a grill pan over medium high heat with some canola oil. Season chicken with garlic salt & pepper. Sauté shallots for a few minutes until fragrant. Carefully add chicken to the pan. Cook for a few minutes on each side, let each side brown. Toss with tongs a few times until chicken is cooked through. Toss quinoa with the grilled chicken, bacon, chickpeas, extra virgin olive oil, lemon juice and kale. Serve immediately. Season with more salt & pepper if needed.
4This can be stored in the refrigerator in an air tight container for a few days. This salad is great straight out of the fridge (chilled) too!
CategoryBacon, Chicken, Entertaining, Garbanzo Beans, Gluten Free, Grain Free, Kale, Lunch, Lunchbox Favorite, Picnic, Potluck, Quinoa, Salad, SummerCuisineHealthyCooking MethodBoiling, SauteeingTags#bacon, #chicken, #glutenfree, #healthy, #kale, #lunch, #quinoa
Ingredients
1 cup dry quinoa, cook according to package directions
1 pound chicken breast, slice into bite sized pieces
10 ounces Perfectly Baked Bacon crumbled into small pieces
1 shallot, diced
garlic salt
ground black pepper
vegetable or canola oil for grill pan
1 bunch kale, cleaned, trimmed into small pieces, discard tough ribs
1 cup canned chickpeas, rinsed
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
Directions
1Prepare & fluff quinoa with a fork. Transfer to a large serving bowl
2Prepare bacon, crumble & set aside.
3Heat a grill pan over medium high heat with some canola oil. Season chicken with garlic salt & pepper. Sauté shallots for a few minutes until fragrant. Carefully add chicken to the pan. Cook for a few minutes on each side, let each side brown. Toss with tongs a few times until chicken is cooked through. Toss quinoa with the grilled chicken, bacon, chickpeas, extra virgin olive oil, lemon juice and kale. Serve immediately. Season with more salt & pepper if needed.
4This can be stored in the refrigerator in an air tight container for a few days. This salad is great straight out of the fridge (chilled) too!
Recipe: Quinoa Salad with Kale, Chicken, Chickpeas & Bacon
~ Marla Meridith
AuthorMarla Meridith
