Chicken, Kale & Wild Rice Salad

For the Dressing:

• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 1 shallot minced
• 1 clove garlic minced
• 2 teaspoons dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper or cracked black pepper

For the Salad:

• 1 bunch kale very thinly sliced (I prefer lacinato kale)
• 1/2 lemon
• 1- 1 1/2 cups diced cooked chicken about 1 chicken breast
• 1 cup cooked sprouted rice, quinoa, brown rice, wild rice or other grain
• 1 apple diced
• 1/3 cup dried cranberries
• 1/3 cup sliced almonds toasted
• 2-3 oz goat cheese crumbled

Instructions

• 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 1/2 the dressing. Toss to combine then sprinkle over the goat cheese. Enjoy! Salad will keep for up to 3 days in the fridge.