There’s nothing quicker than picking up a rotisserie chicken from your local grocery store. But how do you dress up a meal fit for the family? Cooking Light’s recipe for kale caesar quinoa salad with roast chicken is a great way to enjoy rotisserie chicken while also getting your grains and veggies in for the day. This high protein, low sodium dish is a delicious quick prep because the joy of cooking is the joy of spending more time with the ones you love. As a side note, you can add toasted walnuts for a heart-healthy crunch.

Ingredients for servings

    Quinoa Salad

  • 2 tablespoons hot Water

  • 2 tablespoons Mayonnaise

  • 1.5 tablespoons Olive Oil

  • 0.5 teaspoon Anchovy Paste

  • 0.25 teaspoon Black Pepper freshly ground

  • 1 clove Garlic

  • 5 cups Lacinato Kale (also known as “Dino Kale”), thinly sliced stemmed

  • 1.5 cups Quinoa cooked

  • 1.5 cups skinless, boneless Rotisserie Chicken Breast chopped

  • 2 tablespoons toasted Walnuts chopped


  • Combine first 7 ingredients in a bowl, stirring well with a whisk.

  • Stir in 3 tablespoons Parmesan cheese.

  • Add kale, quinoa, and chicken; toss to coat. Top with remaining 3 tablespoons Parmesan cheese and walnuts.

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