Wild Rice and Kale Salad
A delicious blend of kale, goat cheese, apples, almonds, chicken, dried cranberries and a lemon balsamic vinaigrette.
Servings: 2 servings
Ingredients
- 2 handfuls kale chopped finely, If buying chopped kale and then chop it even finer
- 1/2 teaspoon oil any flavor neutral oil like grape seed or avocado
- pinch of salt
- 1 1/2 tablespoons goat cheese the soft one, not crumbles (although crumbles will also work)
- 1/2 of an avocado diced
- 1/2 of a small apple diced
- 2 tablespoons silvered almonds toasted
- 1/2 cup chopped grilled chicken can be found in the freezer section or season chicken with salt and pepper and cook on grill stove or oven
- 1/2 cup cooked wild rice blend
- 1 tablespoon dried cranberries
- For the lemon balsamic dressing:
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons lemon juice
- 1 1/2 teaspoons balsamic vinegar
- 1 teaspoon cilantro - chopped, if not using a blender, finely mince it
- 1/2 teaspoon sugar
- pinch salt
- 1 1/2 tablespoons oil - flavor neutral like grapeseed, avocado or vegetable oil
- 1/2 teaspoon mayonnaise
- 2 fresh lime wedges
Instructions
- In a large bowl, add finely chopped kale, oil and salt and mix together with your hands so the kale gets "massaged" or rubbed with oil, this soften it.
- Add goat cheese and mix it onto the kale so you don't have big clumps of goat cheese.
- Add the avocado, apple chunks, slivered almonds, grilled chicken, wild rice and dried cranberries and mix together well.
- To make the dressing, add the ingredients into a blender, food processor or small bowl if you don't have something to blend in.
- Mix together until it combines well.
- Squeeze lime wedges over the salad, add dressing and enjoy.