| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
small servings
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Ingredients
The Salad
- 5 large boneless, skinless chicken breast
- 2 cups wild rice
- 1 large bag kale chopped into small pieces
- 5 apples I used honey crisp & granny smith
- salt, pepper, paprika
- Feta, Craisins, chopped Walnuts for Topping
Balsamic Vinaigrette
- 1/2 cup balsamic vinegar
- 3 Tbsp dijon mustard
- 3 garlic cloves minced finely
- 1 1/2 cups olive oil
- 3/4 tsp sea salt
- 3/4 tsp pepper
Ingredients
The Salad
Balsamic Vinaigrette
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Instructions
The Salad
- Preheat oven to 400 degrees F.
- Heat 2 Tbsp. of olive oil in a large skillet on medium-high heat. Pat your chicken breast dry and season both sides with salt, pepper & paprika. Cook Through in skillet until no longer pink inside, or the internal temperature is 165 degrees or higher. Set aside to cool and cut into strips.
- Cook the rice using the box instructions. Set aside to cool.
- In a large salad bowl, combine the chopped kale, chopped apples, rice, chicken, feta, craisins, chopped walnuts, and a sprinkle of salt & pepper.
The Dressing
- In a smaller bowl, whisk all of the dressing ingredients together.
- Toss the dressing with the salad if serving immediately. If not, store dressing separately until ready to eat! Enjoy!
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