Toss the cooked chicken into this healthy salad recipe while it's still warm to lightly wilt the kale, making it softer and easier to eat. Using store-bought salad dressing saves time, but you could also make your own tangy vinaigrette.
Ingredients
4 cups chopped kale
1 ½ cups shredded cooked chicken
1 cup cooked quinoa
¼ cup sliced jarred roasted red peppers
¼ cup greek salad dressing (see tip)
1 ounce crumbled feta cheese
Directions
Place kale, chicken, quinoa and roasted peppers in a large bowl. Add dressing and toss to coat. Top with feta, if desired.