Originally my girlfriend Laura made this for dinner one night at her house, and I fell in love with it there. I've made it a few times, have made some tweaks, and have come up with a pretty delicious dinner option.
1 pound of chicken, diced
1 pkg of Kale
2 pks of mushrooms
2 pkgs of cauliflower florets, sliced for thinner pieces
1 cup of pecans
2 cups of cooked quinoa
1 container of feta
Salt and Pepper
1. Cook the quinoa and bake the chicken - both easy steps to do ahead of time
2. Place mushrooms and cauliflower on a cookie sheet and cover with olive oil, thyme, salt and pepper- bake at 425 for 30/45 minutes or until charred
3. Assemble kale, pecans, feta and then add all of the cooked ingredients: diced chicken, quinoa, and mushrooms, cauliflower
4. Serve warm, toss with extra olive oil (if necessary) and balsamic vinegar
This salad serves at least 4, if not 5!
PS. I know some of you asked about the above white bowls and they are from Crate and Barrel. We use them all the time and they're the perfect size for an entree portion of salads. I couldn't find the exact bowl I registered for 3 years ago, but these look like the most similar option.