This recipe is one that once you try, you won’t be able to stop making! It is one of my favorite year-round salads and is a total party favorite. Every ingredient from the avocado, goat cheese, cranberries and grilled chicken make for a perfectly balanced salad. Great flavor, moist texture, and you may not even need the dressing it is so good! Enjoy!

INGREDIENTS

Salad

1 large bunch kale
2 tbsp olive oil
A pinch of salt
1 tbsp lemon juice
1 lb grilled/baked chicken
1 cup cooked wild rice (I use brown rice)*
1 large apple, chopped
1 avocado, chopped
¼ cup dried cranberries
¼ cup toasted slivered almonds
3 oz. goat cheese, crumbled

Dressing

¼ cup olive oil
2 tbsp balsamic vinegar
1 tbsp lemon juice
1 tsp pure maple syrup
1 tsp Dijon mustard
Salt and pepper to taste

INSTRUCTIONS

1. Marinate the chicken to prepare for grill or baking. Place chicken breasts in a plastic bag with 2 tbsp olive oil and salt and pepper. Set aside.

2. In a large bowl, add the kale, salt and lemon juice. Massage the kale with your hands until the kale softens (5-7 minutes). 

3. Grill or bake the prepared chicken until reaches 165 F degrees. Let it sit for 10 minutes then chop into small bite size pieces.

4. Add the cooked wild rice, chopped chicken, apple, avocado, dried cranberries, almonds and goat cheese. Gently toss.

5. To make the dressing, combine the olive oil, balsamic vinegar, lemon juice, maple syrup and mustard in a small bowl or jar. Whisk until smooth. Season with salt and pepper, to taste.

Enjoy!

NUTRITION (per serving)
Makes 6 servings
410 calories
29g protein (28%)
25g carbs (24%)
23g fat (48%)

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