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Quinoa Salad with Kale, Chicken, Chickpeas & Bacon


1 cup dry Quinoa, cook according to package directions
1 pound Chicken Breast, slice into bite sized pieces
10 ounces Perfectly Baked Bacon crumbled into small pieces
1 Shallot, diced
Garlic Salt
Ground Black Pepper
Vegetable or Canola Oil for grill pan
1 bunch Kale, cleaned, trimmed into small pieces, discard tough ribs
1 cup canned Chickpeas, rinsed
1/4 cup Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice



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