Quinoa & Kale Chicken Salad with Orange & Goat Cheese



Salad made with Path of Life Organic Quinoa & Kale


  • 1 Bag (10 oz.) Path of Life Organic Quinoa & Kale, cooked according to package directions and cooled to room temperature
  • 3 Oranges
  • 1 Tsp. White Wine Vinegar
  • 1/8 Tsp. Each Salt and Black Pepper
  • 1/3 Cup Olive Oil or Vegetable Oil
  • 1 Cup Diced Rotisserie Chicken
  • 4 Cups Arugula
  • 2 oz. Crumbled Goat Cheese


Chef’s Tip: Rotisserie chicken is a great way to get ahead in this recipe. If desired, cooked chicken breast can be used.

Feel free to mix up the citrus in this recipe by using blood oranges or ruby red grapefruit.

  1. Juice two of the oranges (enough to measure 1/4 cup juice). Set aside. Peel remaining orange and cut in half lengthwise, then crosswise into 1/2-in. pieces.
  2. Combine orange juice, vinegar, salt and pepper in a small mixing bowl. Slowly whisk in oil.
  3. Add Quinoa & Kale, chicken and half of the dressing to a medium mixing bowl. Mix well.
  4. Arrange arugula on a serving platter. Drizzle with remaining dressing. Top with quinoa mixture, goat cheese and oranges.

Feeds: 4