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Recipes - Georgia Chicken & Kale Salad

Recipe Name

Georgia Chicken & Kale Salad

Submitted by

embrandon

Recipe Description

Takes the sweetness of summer GA peaches and incorporates them into the craze of mashed kale salads to generate a filling yet light summer meal

Quantity	4	Quantity Unit	servings	Servings
Prep Time (minutes)	20	Cook Time (minutes)	20	Ready In (minutes)	40

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Ingredients
Amt.	Measure	Ingredient



3	teaspoons	fresh ginger, grated
1	teaspoon	garlic minced
1	teaspoon	Red pepper, crushed flakes
1/2	teaspoon	salt
1	tablespoon	Agave nectar
1/4	cup	olive oil, extra virgin
1/4	cup	freshly squeezed lemon juice
1/4	cup	champagne vinegar
8	cups, chopped	Kale, bite size stems removed
2/3	cup	dry quinoa
1.33	cups	chicken stock, low salt
2	medium (2-1/2" dia) (approx 4 per lb)	white peaches (diced)
1/2	medium (2-1/2" dia)	thinly sliced red onion
1	pound, raw	boneless skinless chicken breast (grilled and diced)
1/2	cup	pistachio nuts

Steps

Sequence	Step

1	Simmer dry quinoa in chicken stock for 15-20 (until all liquid is absorbed). Set aside to cool to room temperature.
2	Grill chicken breats. Cool, dice, and set aside.
3	Make a salad dressing by combining the ginger, garlic, crushed red pepper, salt, agave, olive oil, lemon juice and champagne vinegar. Whisk well. Set aside for 15 minutes to let flavors meld.
4	"Mash" the kale by combining it with the prepared dressing and gently massaging it with your hands for a few minutes. Set aside at room temperature for about 10 minutes to let the kale absorb the dressing.
5	Combine "mashed" kale with cooked quinoa, diced peaches, red onion and chicken breast. Mix to ensure that all ingredients and thoroughly combined.
6	Transfer to a serving platter. Top with pistachios. Serve immediately at room temperature.

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