We wrapped up our final FUEL class last week with a delicious Chicken Caprese Salad with Kale and Quinoa.
As usual, the ingredients are flexible. Just be sure to fill half of your plate with vegetables and/or fruits, one quarter with whole grains and one quarter with lean proteins.
Chicken Caprese Salad with Kale and Quinoa (serves 4)
I used a bag of pre-washed and pre-chopped kale. I removed the woody stems– my dogs love them. Then I gave the leaves a rough chop to make the pieces smaller. I also used a package of beautiful, multi-color heirloom tomatoes but any chopped tomatoes will do.
Ingredients
Quinoa
4 cups low-sodium chicken broth
2 cups uncooked quinoa, rinsed and drained
Kale Salad
8 cups of fresh chopped kale
1 Tbsp olive oil
2 Tbsp lemon juice
pinch of salt
Chicken Caprese
1 lb. chicken breasts, cooked and chopped into bite size pieces
2 cups chopped grape tomatoes (I used heirloom tomatoes of many colors)
1/2- 1 cup of freshly chopped basil
4 ounces chopped fresh mozzarella
1 Tbsp olive oil
1 Tbsp balsamic vinegar
pinch of salt
Directions
Begin by bringing the chicken stock to a boil in a medium saucepan. Add the quinoa, reduce to medium heat, cover, and simmer for about 15 minutes until the liquid has absorbed and the grains are tender.
In a large bowl, drizzle the olive oil, lemon juice, and salt over the kale and use very clean hands to massage the dressing into the leaves. This will make the kale more tender. At this point, you can keep it in the refrigerator for a few days– it will marinate and become more tender with time.
Combine the chicken, tomatoes, basil, mozzarella, 1 Tbsp. of olive oil, vinegar, and a pinch of salt to make the Caprese Salad.
Serve the Caprese Salad over the Kale Salad with a side of quinoa.
For a sweet ending to your meal, serve with Cherry -Banana Ice Cream with Coconut. It is a delicious blend of three simple ingredients– frozen bananas, frozen cherries, and a sprinkle of shredded coconut on top.
