Chicken Kale & Wild Rice Salad! A healthy and delicious salad full of almonds, cranberries, apples and goat cheese. (Cubby's Copycat!)

This Chicken Kale and Wild Rice Salad is based on one of my very favorite restaurant salads. It is my absolute favorite because I love the contrast of textures and flavors from the rice, kale, chicken, almonds, cranberries, apples and goat cheese. Not to mention it is a totally healthy and satisfying meal.

 

I’m always looking for make-ahead lunches as well as ways to use kale. Kale really does live up to it’s reputation for being the king of healthy vegetables. It is a cancer-fighting cruciferous leafy green full of potent antioxidants and beneficial phytochemicals. Plus it is totally delicious and holds up perfectly in this salad.

Once you make this salad it will hold up for 3 days in the fridge. I’ve talked about my love of kale salads in this Chopped Thai Kale Salad as well as this No-Fail Kale Salad.

I like using this tri-color sprouted rice (they also sell a good sprouted rice at Trader Joe’s) in this salad, but any rice will work. I love sprouted rices because they cooked up faster than regular rice and have a better texture. Plus sprouted rice is more digestible for sensitive stomachs and its nutrients are more bio-available. This salad calls for cooked/cooled rice so be sure to plan ahead.

This is the salad I dream about for lunch all the time. I’m happy to have found a way to make it at home!

Chicken Kale & Wild Rice Salad! A healthy and delicious salad full of almonds, cranberries, apples and goat cheese. (Cubby's Copycat!)

Chicken, Kale & Wild Rice Salad {Cubby’s Copycat}

Serving Size: 4

Be sure to use gluten-free balsamic vinegar for this recipe with no added caramel color. Caramel color is usually gluten-free in the US, but not always in Europe and many balsamic vinegars are imported. For the chicken I like to use grilled chicken leftover from this recipe or rotisserie chicken, but any chicken will work. I like using tri-color sprouted rice(they also sell one at Trader Joe's) but any brown/wild rice will work!

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

  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.

Notes

MAKE IT DAIRY-FREE: Omit the goat cheese

MAKE IT NUT-FREE: Omit the sliced almonds

http://meaningfuleats.com/chicken-kale-wild-rice-salad/

Chicken Kale & Wild Rice Salad! A healthy and delicious salad full of almonds, cranberries, apples and goat cheese. (Cubby's Copycat!)