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

Meaningful Eats

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

4 servings

This fresh salad is full of flavor!

Course Salad

Cuisine American

Prep Time 10

Total Time 10

Author Erin Collins

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

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.

Notes

MAKE IT DAIRY-FREE: Omit the goat cheese

MAKE IT NUT-FREE: Omit the sliced almonds

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!

Nutrition