The kale fairy aka my coworker Alicia made another appearance at the office! I've now made kale chips, kale smoothies, and kale latkes and have come full circle back to kale salads.
I'll warn you that this one is a little time consuming so you may want to save it for a special occasion. (I should have known that it would be based on that "one time" I made chicken noodle soup and vowed never to do it again!)
However, if you have the time and patience to boil chicken, cook quinoa and chop kale leaves (I bought my beets precooked, something had to give) this is a fantastic choice.
2/3 cup quinoa, rinsed
3 beets (precooked)
1 16 oz boneless, skinless chix breast
1/4 tsp course sea salt, divided
Juice of two lemons
4 tsp extra virgin olive oil
2 tsp honey
1 large bunch kale, ribs removed and leaves roughly chopped
2 oz goat cheese, crumbled
1/4 cup roasted, unsalted hazelnuts, chopped
Cook quinoa according to package directions
Meanwhile fill a large pot with water. Add chicken and 1/8 tsp salt and bring to a boil. Reduce heat to a gentle simmer, cover and cook for 5 minutes. Turn off heat and let stand, covered, until chicken is cooked through, 12 to 14 minutes. Remove chicken and let cool slightly. With two forks shred chicken.
In a small bowl, whisk lemon juice, oil, honey, 1 tsp water and remaining 1/8 tsp salt until combined, set aside.
Fill a large, deep skillet with 1/2 inch water and bring to a simmer. Reduce heat to medium, add kale and cook, stirring until bright green and wilted, about 5 minutes.
In a large bowl, combine quinoa, chicken, kale, and beets. Drizzle lemon mixture over top and toss to coat. Garnish with goat cheese and hazelnuts.