High-Protein Chicken, Onion, and Quinoa Salad
Servings 6
Ingredients
Dressing
- ¼ cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
Salad
- 1½ cups red quinoa rinsed
- 2½ cups vegetable broth
- 1 teaspoon canola oil
- 1 white onion sliced
- 3 cups baby kale
- 1 red apple chopped
- 2 cups chopped cooked chicken
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Dressing
- In a small bowl whisk vinegar, oil, lemon juice, honey, and mustard until combined.
Salad
- In a saucepan bring quinoa and broth to boiling. Simmer, covered, 12 to 15 minutes or until broth is absorbed. Cool.
- In a medium skillet heat oil over medium-high. Cook and stir onion 3 to 5 minutes or until soft and translucent. Remove from heat; cool completely.
- In a large bowl toss onion, kale, apple, chicken, salt, and pepper with dressing. Stir in cooled quinoa.