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Recipe: Quinoa Salad with Kale, Chicken, Chickpeas & Bacon

Here is a delicious & healthy Quinoa Salad with Kale, Chicken, Chickpeas & Bacon. An energetic meal to help fuel your day!

Yields1 Serving
Prep 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!

Recipe: Quinoa Salad with Kale, Chicken, Chickpeas & Bacon

~ Marla Meridith

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