There’s nothing quicker than picking up a rotisserie chicken from your local grocery store. But how do you dress up a meal fit for the family? Cooking Light’s recipe for kale caesar quinoa salad with roast chicken is a great way to enjoy rotisserie chicken while also getting your grains and veggies in for the day. This high protein, low sodium dish is a delicious quick prep because the joy of cooking is the joy of spending more time with the ones you love. As a side note, you can add toasted walnuts for a heart-healthy crunch.
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Kale Caesar Quinoa Salad with Roasted Chicken
Ingredients
- 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
Directions
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.
Nutrition Information
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%
Find more low-calorie dinner meals like this from the new Cooking Light Diet, where you can lose weight without giving up the foods you love. Learn more at CookingLightDiet.com. Follow Cooking Light on Facebook for more daily recipe inspiration.
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