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.