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Meaningful Eats

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

This fresh salad is full of flavor!
Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings


For the Dressing:

  • ¼ cup balsamic vinegar
  • ½ cup olive oil
  • 1 shallot minced
  • 1 clove garlic minced
  • 2 teaspoons dijon mustard
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper or cracked black pepper

For the Salad:

  • 1 bunch kale very thinly sliced (I prefer lacinato kale)
  • ½ lemon
  • 1- 1 ½ cups diced cooked chicken about 1 chicken breast
  • 1 cup cooked sprouted rice
  • 1 apple diced
  • cup dried cranberries
  • cup sliced almonds toasted
  • 2-3 oz goat cheese crumbled


  • 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 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!


Calories: 638kcal | Carbohydrates: 40g | Protein: 35g | Fat: 38g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 457mg | Potassium: 591mg | Fiber: 3g | Sugar: 19g | Vitamin A: 3990IU | Vitamin C: 54.9mg | Calcium: 127mg | Iron: 2.7mg