Serves 4

• 4 cups curly green kale, shredded with a knife
• ¼ teaspoon salt
• ¼ teaspoon freshly cracked pepper
• 1 ½ cups cooked, shredded chicken
• 1/2 cup cooked quinoa 
• 1 cup cherry tomatoes, halved
• ½ cup diced roasted red peppers
• ½ cup thinly sliced cucumber
• ⅓ cup chopped Kalamata olives
• ¼ cup sliced almonds
• ¼ cup crumbled feta cheese
• 2 tbsp diced shallot
• lemon wedges, for spritzing

For lemon vinegraitte:

• ¼ cup red wine vinegar
• 3  tbsp lemon juice
• 1 ½ tbsp honey
• 2 garlic cloves, finely minced or pressed
• ½ tsp  dill weed
• ¼ tsp dried organo
• ¼ tsp salt
• ¼ tsp pepper
• ½ cup extra virgin olive oil

• If needed, cook your quinoa according to package directions.

• Place the kale in a bowl and massage the leaves with 1 teaspoon of olive oil. Set it aside for 10 minutes. Chop the vegetables while you wait. After 1 minutes, season it with salt and pepper and toss once more.

• To assemble the salad, add the chicken and quinoa into the bowl of the kale and toss again. Add on the tomatoes, peppers, cucumber, olives, almonds, feta and shallot. Drizzle on some of the dressing and toss. Serve with additional dressing and a lemon wedge.

• In a bowl, whisk together the vinegar, lemon juice, honey, garlic, dill, oregano, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired.