Kale and Quinoa Caesar Salad with Roasted Chicken and Crispy Chickpeas
Makes 6 to 8 servings
  • 1½ cups quinoa
  • ½ cup olive oil
  • ¼ cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon anchovy paste
  • ½ teaspoon ground black pepper
  • 1 clove garlic, minced
  • 2 bunches cavolo nero*, thinly sliced
  • Roasted Chicken (recipe follows)
  • Crispy Chickpeas (recipe follows)
  • ½ cup shaved Parmesan cheese
  1. Cook quinoa according to package directions; fluff with a fork, and set aside to let cool.
  2. In a medium bowl, whisk together olive oil, mayonnaise, lemon juice, mustard, Worcestershire, anchovy paste, pepper, and garlic.
  3. In a large bowl, toss together prepared quinoa, cavolo nero, Roasted Chicken, Crispy Chickpeas, and cheese. Add desired amount of olive oil mixture; toss and serve immediately.
*A member of the kale family used often in Italian cooking, this dark green, leafy heirloom is also known as Lacinato kale, Tuscan kale, and black kale.
Recipe by Victoria at https://www.victoriamag.com/kale-quinoa-caesar-salad-roasted-chicken-crispy-chickpeas-recipe/