Harvest Bowls with Apples Grilled Chicken and a Mustard Balsamic Dressing
1 cup uncooked quinoa
1 large bunch curly kale, shredded
2 small cucumbers, seeded and diced
2 apples (I used gala), diced
1/2 red onion, finely diced
1 small rotisserie chicken, diced (about 2 cups of diced chicken)
4 ounces of crumbled goat cheese
Sliced almonds for topping
1/2 cup olive oil
1/4 cup good balsamic vinegar
2 tablespoons Dijon mustard
2 cloves garlic, minced
1 teaspoons honey
Salt and pepper to taste
Cook quinoa according to package instructions.
While the quinoa is cooking, mix together dressing ingredients and set aside.
Mix kale, cucumber, apple, onion, chicken and goat cheese in a large bowl. Add the cooked quinoa and then the dressing - mix throughly until everything is coated with the dressing.
Top with sliced almonds and more goat cheese if desired.