Author: One Lovely Life
Total Time: About 20 minutes
Yield: 16 cup Salad (8-10 Servings)
This tasty main dish salad is a copycat of my favorite from Cubby’s! It’s loaded with goodies and topped off with a tangy dressing you’re bound to love! (Gluten Free & Dairy Free)
INGREDIENTS
FOR THE WILD RICE KALE SALAD:
- 16 cup shredded kale (tough center ribs removed)
- 16 oz. cooked chicken, diced or shredded (about 3–4 cups)
- 2 cup cooked wild rice or wild rice blend (from 2/3 cup dry)
- 2 apple, diced
- 2 avocado, diced
- 1/2 cup toasted almonds
- 1/2 cup dried cranberries
FOR THE LEMON BALSAMIC CILANTRO DRESSING:
- 1/2 cup olive oil
- 4 tbsp. balsamic vinegar
- 4 tbsp. lemon juice (about 1 lemon)
- 2 tsp. dijon mustard
- 4 tsp. honey or pure maple syrup
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2–1 cup fresh cilantro (mince if using a jar to mix. Feel free to leave whole if using a blender)
INSTRUCTIONS
FOR THE WILD RICE KALE SALAD:
- Mix up the dressing first (see below).
- Place kale in a large bowl and add 1-2 Tbsp. of the dressing and a pinch of salt to the kale. Massage with your fingers for 30-30 seconds to combine well and break down the kale a bit.
- Add chicken, wild rice, apple, avocado, almonds, and cranberries to the kale.
- Drizzle with a little more dressing and stir to combine well, adding more dressing, to taste. (You may not need all the dressing)
FOR THE LEMON BALSAMIC CILANTRO DRESSING:
- Place all ingredients in a jar with a lid or in an immersion blender cup.
- Seal the jar and shake well to combine or pulse with an immersion blender to combine well.
- Store in a jar or airtight container in the refrigerator until ready to use (dressing will keep 1 week)
