Kale, Spinach, Quinoa, and Cranberry Salad with Chicken

This colourful salad has everything you need for an all-in-one delicious and nutritious lunch. The dietitians at Health Stand Nutrition are always impressed with the yummy salads that our Office Manager, Shelley McKenzie creates. Here is one of her recipes!

Makes 6 servings

What you need:

2-1/2 cups cooked quinoa
2 cups cooked boneless, skinless, diced or shredded chicken breast
½ cup dried cranberries
½ cup extra-virgin olive oil
3 tbsp balsamic vinegar
½ tsp salt
Pepper, to taste
5 cups kale and spinach mix
½ cup diced red onion
1 orange pepper, diced

How you prepare:

Cook quinoa according to package directions, adding in dried cranberries during the last 2 minutes of cooking. Meanwhile, whisk oil with vinegar and salt in a large bowl, season with pepper. Stir in quinoa mixture, kale and spinach, chicken, onion and pepper. Serve immediately or refrigerate for up to 1 day.

Per serving:

Calories 303
Carbohydrates 30 g
Protein 19 g
Fat 12.5 g
Dietary Fiber 4 g

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