Toss the cooked chicken into this healthy salad recipe while it's still warm to lightly wilt the kale, making it softer and easier to eat. Using store-bought salad dressing saves time, but you could also make your own tangy vinaigrette.

Ingredients

  • 4 cups chopped kale
  • 1 ½ cups shredded cooked chicken
  • 1 cup cooked quinoa
  • ¼ cup sliced jarred roasted red peppers
  • ¼ cup greek salad dressing (see tip)
  • 1 ounce crumbled feta cheese

Directions

  1. Place kale, chicken, quinoa and roasted peppers in a large bowl. Add dressing and toss to coat. Top with feta, if desired.