Ingredients

  • 2 tablespoons hot water
  • 2 tablespoons canola mayonnaise
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon anchovy paste
  • 1/4 teaspoon ground black pepper


  • 1 garlic clove, grated
  • 6 tablespoons shaved Parmesan
  • 5 cups thinly sliced stemmed kale
  • 1 1/2 cups cooked quinoa
  • 1 1/2 cups rotisserie chicken breast
  • 2 tablespoons toasted walnuts

Ingredients

  • 2 tablespoons hot water
  • 2 tablespoons canola mayonnaise
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon anchovy paste
  • 1/4 teaspoon ground black pepper
  • 1 garlic clove, grated
  • 6 tablespoons shaved Parmesan
  • 5 cups thinly sliced stemmed kale
  • 1 1/2 cups cooked quinoa
  • 1 1/2 cups rotisserie chicken breast
  • 2 tablespoons toasted walnuts

Preparation

  1. Bring water to boil and cook quinoa according to package directions.
    Time: ~15 minutes

  2. While quinoa is boiling, take roasted chicken, remove skin and bone; and chop to bite sized pieces or shred.
    Time: 5 minutes

  3. Mix the hot water, mayonnaise, olive oil, lemon juice, anchovy paste, pepper, and 3 tablespoons Parmesan cheese until well combined.
    Time: 3 minutes

  4. Toss quinoa, chicken, kale, and Caesar dressing until coated.
    Time: 3 minutes

  5. Roughly chop walnuts then add walnuts and olive oil as garnish.
    Time: 2 minute

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