Kale, Wild Rice and Roasted Chicken Salad
Servings: 4
Ingredients
Salad
- 1 large bunch of kale stems removed (about 8-9 cups chopped)
- 1 large sweet potato
- 2 roasted chicken breasts
- 1 apple I used fuji
- 1 c wild rice cooked
- 2 oz. goat cheese
- ¼ c dried cranberries
- ⅓ c chopped pecans
- olive oil
- sea salt and pepper
Dressing
- 2 T balsamic vinegar
- ⅓ cup extra virgin olive oil
- 1-2 teaspoon dijon mustard
- ½ minced garlic clove
- Sea salt and cracked pepper to taste
Instructions
- Preheat oven to 425°F.
- Cut sweet potatoes into bite sized pieces and toss in about one tablespoon olive oil. Line evenly on a parchment lined baking sheet and bake for about 15-20 minutes or until golden brown and soft.
- While sweet potatoes are roasting, whisk all ingredients for the dressing together.
- Cut chicken into bite sized pieces and chop kale into small, bite sized pieces as well.
- After sweet potatoes are cooked and cooled for several minutes, combine all salad ingredients together. (crumble goat cheese when adding)
- Add in desired amount of dressing and toss to coat and serve.
Notes
I love Tessemae's Balsamic Dressing if you are not interested in making your own!
Also, adding leftover rotisserie chicken to this is also great for saving time.
Also, adding leftover rotisserie chicken to this is also great for saving time.