Kale Salad with Lemon Vinaigrette
2 cups chopped kale
6 oz cooked chicken
½ cup cooked Brussels sprouts
½ cup cooked quinoa
¼ cup pomegranate seeds
1/8 cup chopped pecans
For the Lemon Vinaigrette
1/8 cup apple salad vinegar
1-2 Tbsp freshly squeezed Meyer lemon juice
Zest of 1 Meyer lemon
To make the vinaigrette, whisk together apple cider vinegar, lemon juice and lemon zest in a small bowl. Set aside.
To assemble the rest of the salad, place kale in a large bowl, top with sprouts, quinoa, pomegranate seeds, chicken, and pecans.
Pour dressing on top of the salad and gently toss to combine, and serve immediately.
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