Kale Salad with Lemon Vinaigrette

By Kelly Morgan, Ph.D., M.B.A.
Chair, Fundraising and Marketing Committee

  • 2 cups chopped kale

  • 6 oz cooked chicken

  • ½ cup cooked Brussels sprouts

  • ½ cup cooked quinoa

  • ¼ cup pomegranate seeds

  • 1/8 cup chopped pecans

For the Lemon Vinaigrette

  • 1/8 cup apple cider vinegar

  • 1-2 Tbsp freshly squeezed lemon juice

  • Zest of 1 lemon

To make the vinaigrette, whisk together apple cider vinegar, lemon juice and lemon zest in a small bowl. Set aside.

To assemble the rest of the salad, place kale in a large bowl, top with sprouts, quinoa, pomegranate seeds, chicken, and pecans.

Pour dressing on top of the salad and gently toss to combine, and serve immediately.

BlogRhonda Watson