We lightened it up by using low-fat buttermilk and low-fat Greek yogurt.
This two-in-one recipe is both the dressing for the salad and the marinade for the chicken.
Reserve 1/2 cup of the mixture for the dressing and use the remaining mixture for the marinade.
The fresh herbs, lemon and garlic provide a boost of flavor.
To slice the kale, cut along each side of the stem and discard the stems.
Stack the kale leaves, roll them tightly and then slice the kale into thin strips.
Learn more about the differentvarieties of kaleand check out our step-by-step guide on how to cut kale.
Refrigerate 1/2 cup to use as dressing.
Pour the remaining mixture into a large, sealable plastic bag and add chicken tenders.
Combine water and quinoa in a medium saucepan; bring to a boil over medium heat.
Reduce heat to medium-low, cover and simmer until the quinoa is tender, 13 to 15 minutes.
Drain any excess liquid.
Add lemon zest and salt; fluff with a fork.
Meanwhile, position oven rack about 4 inches from heat source; preheat broiler.
Line a large rimmed baking sheet with foil.
Coat with cooking spray.
Add kale and 1/4 cup of the reserved dressing to the quinoa; stir to combine.
Divide the quinoa mixture among 4 bowls.
Top with cucumber, bell peppers, tomatoes and chicken.
Drizzle the remaining 1/4 cup dressing over the bowls.
Top with avocado, cheese and almonds.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
