Blair loves salads! What a lot of people don't understand about salads is that just because you are eating one, doesn't always mean that you're actually eating healthy. Salads can be loaded with carbs in their dressings, fried chicken is often used in salads (so not healthy either) and people down right use the wrong portions in their meat to veggie ratio.
This salad is a perfect dish as it is low in sodium and carbs, high in protein and has quick prep time, and tates absolutely delicious!
Kale Caesar Quinoa Salad with Roasted Chicken - From Prep to Plate in 10 minutes
2 tablespoons hot Water
2 tablespoons Mayonnaise
1 1/2 tablespoons Olive Oil
1 tablespoon fresh Lemon Juice
1/2 teaspoon Anchovy Paste
1/4 teaspoon Black Pepper, freshly ground
1 Garlic clove, grated
1.5 ounces shaved Parmesan cheese, divided (approx. 6 tablespoons)
5 cups Lacinato Kale (also known as “Dino Kale”), thinly sliced stemmed
1 1/2 cups Quinoa, cooked
1 1/2 cups skinless, boneless Rotisserie Chicken Breast, chopped
2 tablespoons toasted Walnuts, chopped
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.
Serves: 4 | Serving Size: approx. 1.5 cups
Per serving: Calories: 333; Total Fat: 19g; Saturated Fat: 4g; Monounsaturated Fat: 6g; Cholesterol: 55mg; Sodium: 346mg; Carbohydrate: 17g; Dietary Fiber: 3g; Sugar: 0g; Protein 25g
Nutrition Bonus: Potassium: 574mg; Iron: 3%; Vitamin A: 65%; Vitamin C: 43%; Calcium: 6%