Poach the Chicken

1. Place all poaching liquid ingredients except the chicken breasts in a 3-4 quart pan with a tight-fitting lid.
2. Bring to a boil and place chicken in liquid. Reduce heat to low and cover.
3. Poach chicken for 10-15 minutes or until no longer pink in center. (Chicken will continue to cook once removed from liquid so remove to a platter just before fully cooked.)
4. Cool and shred chicken with two forks and refrigerate until needed.

Prepare the Quinoa

1. In a medium sauce pan with a tight-fitting lid, add oil and heat over medium heat. Once hot add scallions. Stir and cook for two minutes.
2. Add quinoa and stir and cook for one minute.
3. Add vegetable broth and bring to a boil. Cover and reduce to low and cook for 15 minutes.
4. As soon as the quinoa is cooked, stir in the two cups of baby kale and let sit for five minutes covered.
5. Remove to a platter and chill.

Prepare the Dressing

1. Mix all of the dressing ingredients except the oil in a small bowl with a wire whisk.
2. Slowly add in the oil while whisking.

Assemble the Salad

1. In a large bowl mix cooked shredded chicken, cooked quinoa, cucumbers, tomatoes and dressing.
2. Place a small handful of baby kale on each serving plate and top with the chicken and quinoa mixture and serve with wheat crackers on the side.