Servings: 4 servings 1x
Scale
Ingredients
- 2 1/2 cups cooked skinless chicken breast, shredded or cubed (about 12 ounces)
- 2 cups chopped kale, loosely packed
- 1 ½ cup cooked and cooled quinoa
- 1 cup diced mango
- 1 large avocado, diced
- ½ cup shredded red cabbage
- ½ sweet bell pepper, diced
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon honey
- ½ teaspoon garlic powder
- Fine salt & black pepper to taste
- Optional garnish: black sesame seeds
Instructions
- In a small bowl, whisk together the olive oil, vinegar, lime juice, honey, garlic powder, salt, and pepper. Set aside.
- In a medium bowl, combine the chicken, kale, quinoa, red cabbage, bell peppers, mango, avocado, green onions, and cilantro.
- Pour the dressing over salad and toss gently to combine.
- Let salad set for 5-10 minutes before serving to allow kale leaves to soften. Divide among 4 plates.
Notes
*May sub peaches or pineapple for the mango.
**Leftover chicken breast works great in this salad as well as leftover Instant Pot Shedded Chicken or Instant Pot Whole Chicken.
Nutrition Information
- Serving Size: 1/4 of recipe
- Calories: 370
- Fat: 19 g
- (Sat Fat: 3 g)
- Sodium: 185 mg
- Carbohydrate: 21 g
- (Fiber: 6 g
- Sugar: 13 g)
- Protein: 29 g
- Cholesterol: 72 g