Wild Rice & Kale Salad

• total time: 40 min

Ingredients

Salad:

1 bunch of kale (~3-4 cups)

1 apple

1 chicken breast (can omit)

1 cup brown rice

1/4 cup dried cranberries

1/4 cup chopped almonds

Goat cheese (regular or vegan)

Olive oil

Juice of 1/4 lemon

Dressing:

1/4 cup olive oil

2 TBSP balsamic vinegar

2 TBSP lemon juice

1 tsp maple syrup

1 tsp dijon mustard

1/4 cup cilantro

1/4 tsp salt

1/4 tsp black pepper

Directions

Cook 1 cup of brown rice according to the package

Cook chicken breast on a pan until fully cooked (can omit if not using chicken

Remove the stems from all of the kale and then chop finely

Add the kale to a bowl and then add in a drizzle of olive oil and a squirt of lemon juice. Massage for a few minutes, until all of the kale is evenly coated

Once the chicken is done cooking, cut it into small cubes

Dice the apple into super small chunks

Chop the dried cranberries. Chop the almonds.

Add all of the dressing ingredients to a blender and blend until smooth

To the bowl of kale add the cooked chicken, finely diced apple, 3/4 cup of cooked brown rice, chopped dried cranberries, chopped almonds, a crumble of goat cheese, and then top with the dressing.

Mix until the salad if fully combined and evenly coated by the dressing.