Ingredients

• 2 cup 1" pieces, loosely packed, Kale, raw
• 0.50 cup(s), Parmesan
• 0.50 cup, Tomatoes, sun-dried, packed in oil, drained
• 0.50 cup(s), Pesto
• 2 cup (185g), Quinoa, Cooked
• 12 ounce, Chicken Breast Cooked

Directions

1. In a large bowl combine quinoa, Parmesan, sun-dried tomatoes. Stir until combined. Stir in pesto just until combined. Scoop salad into individual pint jars and fill to the top with chicken and kale. Refrigerate until ready to eat.
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