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
1
Prepare & fluff quinoa with a fork. Transfer to a large serving bowl
2
Prepare bacon, crumble & set aside.
3
Heat 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.
4
This 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!
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
1
Prepare & fluff quinoa with a fork. Transfer to a large serving bowl
2
Prepare bacon, crumble & set aside.
3
Heat 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.
4
This 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!
Notes
Recipe: Quinoa Salad with Kale, Chicken, Chickpeas & Bacon
AuthoradminCategoryBacon, Chicken, Entertaining, Garbanzo Beans, Gluten Free, Grain Free, Kale, Lunch, Lunchbox Favorite, Picnic, Potluck, Quinoa, Salad, SummerDifficultyBeginner