INGREDIENTS
4 cups
curly green kale, (shredded with a knife)
1/4 tsp
salt
1/4 tsp
freshly cracked pepper
1 1/2 cups
cooked, shredded chicken
1/2 cup
cooked quinoa ((I love the tricolor quinoa from Trader Joes!))
1 cup
cherry tomatoes, (halved)
1/2 cup
diced roasted red peppers
1/2 cup
thinly sliced cucumber
1/3 cup
chopped Kalamata olives
1/4 cup
sliced almonds
1/4 cup
crumbled feta cheese
2 tbsp
diced shallot
lemon wedges, (for spritzing)
1/4
cup red wine vinegar
3
tablespoons lemon juice
1 1/2
tablespoons honey
2
garlic cloves, (finely minced or pressed)
1/2
teaspoon dill weed
1/4
teaspoon dried oregano
1/4
teaspoon salt
1/4
teaspoon pepper
1/2
cup extra virgin olive oil