Chicken, Kale & Wild Rice Salad (Cubby’s Copycat

• Gluten free

• Meat

  • 1 cups Chicken, cooked

• Produce

  • 1 Apple
  • 1/3 cup Cranberries, dried
  • 1 clove Garlic
  • 1 bunch Kale
  • 1/2 Lemon
  • 1 Shallot

• Condiments

  • 1/4 cup Balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 tbsp Honey

• Pasta & Grains

  • 1 cup Sprouted rice, cooked

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1/3 cup Almonds, toasted

• Dairy

  • 2 oz Goat cheese

Found on meaningfuleats.com

Description

Ingredients

• 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)
• 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

Directions

• Place all the ingredients for the dressing in a jar with a lid. Screw on the lid then shake well to thoroughly mix.
• 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.

Nutrition