Roasted Chicken Quinoa Salad with Turmeric Vinaigrette, Baby Kale, Heirloom Tomatoes & Roquefort Blu

Ingredients

• Roasted Chicken | Serves 4
• 6 Chicken tenders, large
• 6 tbsps
• 1 tbsps Olive oil
• Turmeric Salad Dressing | Serves 4
• 1/4 cup Olive oil
• 1 Lemon Zest and Juice
• 1 tbsps
• 1 tbsps Champagne vinegar
• 1/2 each Avocado diced
• 1 tbsps Club House ® Turmeric, Ground
• 1 Garlic clove, finely minced
• 1/2 tsps Salt, to taste
• Quinoa | Serves 4
• 1 cup Quinoa
• 2 cups Water
• Garnish | Serves 4
• 1 1/2 cup Baby kale
• 1/2 cup Heirloom cherry tomatoes
• 4 tbsps Roquefort blue cheese