Cook quinoa as directed on package from 2/3 cup dry.
Using chicken from dinner, cut into pieces if not already cut or shredded. Set aside.
Remove stems from kale and steam for 1-2 minutes in a small amount of water in a skillet over medium heat. Remove and allow to drain.
In a large bowl, mix together, quinoa, chicken, kale, lettuce, cranberries, walnuts. Chop apples and add to bowl.
In a mason jar, add dressing ingredients, shake vigorously; pour over salad and toss to coat. Serve immediately.