Instructions

• Combine ½ cup dry quinoa and 1 cup water in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer about 15 minutes, or until the quinoa is tender and most of the water is absorbed. If any water remains, drain the quinoa, then fluff with a fork and set aside to cool slightly.
• If the 1 pound cooked, skinless, boneless chicken breasts are not already chopped, cut them into small pieces.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped cooked chicken and season with ½ teaspoon salt, 1 teaspoon pepper, and ½ teaspoon garlic powder. Cook just until the chicken is warmed through and begins to brown slightly, about 2–3 minutes. Remove from heat and let cool slightly.
• In a small bowl, whisk together the lemon vinaigrette: ¼ cup olive oil, ¼ cup fresh lemon juice, 2 minced garlic cloves, ½ teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon dried oregano, and 1 teaspoon honey. Taste and adjust seasoning if desired.
• In a large bowl, combine 5 cups very-small-chopped kale, the cooked quinoa, the warmed chopped chicken, ¼ cup sunflower seeds, and ¼ cup golden raisins.
• Pour the vinaigrette over the kale mixture and toss thoroughly to coat all ingredients evenly.
• Sprinkle ¼ cup freshly grated Parmesan cheese over the salad, toss once more lightly if needed, and serve.