1 1/2 cups chopped skinless, boneless rotisserie chicken breast
2 tablespoons chopped toasted walnuts
How to Make It
Combine first 7 ingredients in a bowl, stirring well with a whisk. Stir in 3 tablespoons Parmesan cheese. Add kale, quinoa, and chicken; toss to coat. Top with remaining 3 tablespoons Parmesan cheese and walnuts.
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I made this once with kalamata olives bc I didn't have anchovy paste, made it 2 more times with the anchovy paste. Incredibly flavorful. I leave out the water so the dressing sticks better & I double the recipe. I also make it more like a chicken salad, finely chopping it in the cuisinart, adding dressing & cheese last. Recipe now in regular rotation, even the kale-wary like it! Very versatile.
I didn't have anchovy paste on-hand so I added a little more parm; just realized I also forgot the garlic but apparently it didn't need it! I added the fats and lemon juice to the kale first and massaged them in before adding the other ingredients. This is a good, filling main-dish kale salad and a good use for leftover rotisserie chicken. I would make this again.
This is an awesome recipe! So quick and easy. I added toasted pine nuts as opposed to the suggestion of walnuts and added garbanzo beans with a little extra dressing. This makes 4 generous servings and it's yummy as a left over. AWESOME recipe!
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