Kale, Spinach, Quinoa, and Cranberry Salad with Chicken

This Kale, Spinach, Quinoa, and Cranberry Salad with Chicken is a vibrant, satisfying dish that brings together fresh greens, hearty grains, and tender protein in every bite. This colourful salad has everything you need for an all-in-one delicious and nutritious lunch.

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 to Make the Kale, Spinach, Quinoa, and Cranberry Salad Recipe:

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

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