Chicken, Kale, and Wild Rice Salad

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I cannot  believe i haven't put this recipe on the blog yet. I have been making it for a really long time and it is one of our top favorites. It is seriously tasty! It came from Erin at MeaningfulEats, just like a lot of the recipes i post are from. She is great!





Ingredients
    For the Dressing:
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 2 teaspoons dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (or cracked black pepper)
    • For the Salad:
  • 1 bunch kale, very thinly sliced (I prefer lacinato kale)
  • 1/2 lemon
  • 1- 1 1/2 cups diced cooked chicken, about 1 chicken breast
  • 1 cup cooked sprouted rice
  • 1 apple, diced
  • 1/3 cup dried cranberries
  • 1/3 cup sliced almonds, toasted
  • 2-3 oz goat cheese, crumbled
Instructions
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  1. Place all the ingredients for the dressing in a jar with a lid. Screw on the lid then shake well to thoroughly mix.
  2. Place the sliced kale in a bowl. Squeeze over the lemon juice. Massage the kale until it starts to darken and soften. Add the remaining salad ingredients (except the goat cheese) and toss with about 1/2 the dressing. Toss to combine then sprinkle over the goat cheese. Enjoy! Salad will keep for up to 3 days in the fridge.


I should also add that i just use the brand seeds of change brown rice and quinoa mix that i buy at costco instead of sprouted rice.

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