1bunch kalevery thinly sliced (I prefer lacinato kale)
1- 1 ½cupsdiced cooked chickenabout 1 chicken breast
1cupcooked sprouted rice
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 ½ the dressing. Toss to combine then sprinkle over the goat cheese. Enjoy! Salad will keep for up to 3 days in the fridge.
MAKE IT DAIRY-FREE: Omit the goat cheeseMAKE IT NUT-FREE: Omit the sliced almondsBe 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!