In a blender combine avocado, garlic, lemon juice, honey, Rotisserie Chicken Seasoning, lemon zest, and mustard. Blend until smooth.
With blender running, slowly pour in oil until fully emulsified. Hold refrigerated until needed.
For each serving, in a bowl combine 3/4 cup cooked quinoa, 4 ounces shredded chicken, 1/2 cup baby kale, 1/2 cup tomatoes, 1/4 cup pecans, and 2 tablespoons red onion. Toss until ingredients are evenly distributed.
Drizzle with 1/4 cup Avocado Dressing. Gently toss until ingredients are evenly coated.
Plate as desired and garnish with 1/4 diced avocado. Serve chilled.
This salad works great for grab and go or take out operations.
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