Shredded Chicken, Kale + Avocado Salad

You know those days when you just want a big fat salad made for you?

“Those days”.

More like most days.

A huge, overflowing GOOD one.

That’s so satisfying and filling and you feel like you could just shoot up into the stars with your hand on your hip, all sassy and ready to dominate the world.. or rest of the day?

I mean, and as long as we’re dreaming here… let’s add something on to that wish list. Make it one that you could also make-ahead (and it didn’t turn into a soppy mess).

Because that’s kind of my mission around here, in case you’re new:

To prove that good food that doesn’t take long to make, and isn’t full a million of hard to find ingredients and steps. But still looks bomb. And helps you power through the day in an insane way. Cape flying, style.

So, today. Just that.

A dream come true salad.

And perfect way to use any leftover veggies that are about to go bad. You know, for the weeks when you get overly excited about healthy eating at the store or farmers market, then don’t know what to do with it all.

I know it happens.

Just make this when it does.

This recipe is from the Simply Real Health Cookbook, and it perfectly sums up what all 150 recipes are about- great food, made delicious and easy. The ones that your friends will ask for the recipes for (because you love it enough to bring to parties now), and the ones you go back to every single time.

My treat. You need this salad in your life. Don’t we all.

Happy + healthy eating my friends.

Shredded Chicken, Avocado + Kale Quinoa Salad

Makes approximately 4 servings

Notes: This is a great recipe to add in any extra veggies of your choice! Asparagus, celery, jicama, tomatoes, diced peppers would all be great, fresh or roasted. Keeps well in the fridge for up to 2 days without the avocado.

2 cups cooked quinoa (or 1 cup toasted sesame seeds)

1 organic chicken breast, cooked and shredded

1 avocado, cubed

8 cups chopped kale, spinach, or arugula leaves

Dressing:

4 tablespoons olive oil

2 tablespoons red or white wine vinegar

1 tablespoon dijon mustard

sea salt and pepper to taste

Directions:

Combine all ingredients in a bowl, and toss with dressing to serve.

Told ya. Easy and done.