This chicken salad with kale, butternut squash and quinoa is the perfect packable lunch. It’s tasty served warm or cold, and is packed with lots of delicious, nutrient-rich ingredients. This recipe makes enough for dinner and lunch the next day!
Chicken Salad with Kale & Quinoa
Makes 2 servings
- 1 chicken breast, shredded
- ¾ cup quinoa
- 1 bunch kale, leaves torn, stems chopped
- 1 cup butternut squash, chopped
- 1 yellow onion, diced
- 1 apple cored and thinly sliced
- 2 cups shredded red cabbage
- 1 lemon, zested and juiced, divided
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole grain mustard
- 1 teaspoon agave
- 6 tablespoons olive oil
- Kosher salt
Preheat the oven to 350°F. Place chicken breasts on a sheet pan. Rub with olive oil and season with salt and pepper. Roast chicken until it has an internal temperature of 165° F, about 25 minutes. When the chicken is cool enough to handle, shred the meat.
Place quinoa and 1½ cups water in a medium pot and bring to a boil. Turn heat to low, cover and cook for 20 minutes. Remove from heat and fluff with a fork. Meanwhile, rinse kale under cold water and tear leaves.
Chop the kale stems, squash, and onion. Heat 2 tablespoons olive oil in a large pan over medium-high heat. Add the kale stems, squash, and onion. Cook until onions are soft and translucent, about 5 minutes. Meanwhile, tear the kale leaves and slice the apple.
Add kale leaves, apple, shredded cabbage, ¼ cup water and half of the lemon juice to the pan with the squash and onion. Mix well and cook until kale is slightly wilted, about 5 minutes. Taste and add salt and pepper as needed.
Add Quinoa and Chicken
Remove pan from heat and mix in cooked quinoa and shredded chicken.
In a small bowl, whisk together apple cider vinegar, mustard, agave and lemon zest. Add a pinch of salt and pepper, then slowly whisk in oil to emulsify, about 4 tablespoons. Spoon vinaigrette over warm salad.