Kale, Chicken, and Quinoa Salad with Mint-Yogurt Dressing
For the kale:
2 bunches Lacinato Kale (about 10 ounces)
1 lemon, halved
Salt and Freshly Ground Black Pepper
For the dressing:
1/2 cup plain Greek yogurt
2 tablespoons white wine vinegar
1 tablespoon olive oil
Leaves from 3 sprigs of mint, about 15 leaves
1 teaspoon kosher salt
3/4 teaspoon granulated sugar
1 pinch red pepper flakes
1 garlic clove, finely chopped
For the salad:
1 tablespoon olive oil, divided
2 cups shredded cooked chicken (about 8 ounces)
1 1/2 teaspoon ground coriander
Salt and Freshly Ground Black Pepper
1 1/2 cups cooked garbanzo beans
1 cup cooked quinoa
1 pint (about 8 ounces) cherry, grape, or sweet 100s tomatoes, halved
4 Persian cucumbers, small dice
3 ounces crumbled feta
Directions:
For the kale:
Fold each kale leaf in half lengthwise then pull out and discard the center rib. Tear leaves into bite-sized pieces and place in a large nonreactive bowl (you should have about 6 cups). Add lemon juice and a pinch of salt and, with clean hands, rub and gently squeeze the kale until it just begins to soften and wilt (it will get darker green in color). Set aside 5 to 15 minutes while you prepare the rest of the salad.
For the dressing:
Combine all ingredients in a blender or food processor and process until smooth, stopping to scrape down the inside of the carafe as needed. Taste and adjust flavor, adding salt, freshly ground black pepper, and sugar, as needed.
For the salad:
Heat oil in a small pan over medium heat. When it shimmers, add coriander and cook until just fragrant. Pour over shredded chicken, add juice from remaining lemon half and toss to combine. Taste and season with salt and freshly ground black pepper, as desired.
Place greens in a serving bowl or serving dishes and top with chicken mixture and remaining ingredients. Spoon dressing over the top and serve.
