Have you ever been to the fast casual restaurant Cubby's in Utah? It's seriously to die for. Fresh, healthy, good for you food with such great flavors. If you live near one, run there now. Seriously, what are you doing still reading this post? Go!
I recently had Cubby's wild rice & kale salad. It's full of chicken, apples, and packed with savory flavors. I don't live within a days drive of a Cubby's, so figuring out how to make this salad on my own was a must. This salad isn't 100% up to the deliciousness they have created, but its darn near close. Make it today and your body and taste buds will thank you.
Ingredients:
Salad:
1 head of kale, finely sliced into 1/8 of an inch strips
1 chicken breast, cooked, then diced
1 apple, diced
1/3 cup toasted almonds, chopped
1 cup wild rice, cooked
1/4 cup dried cranberries
1 avocado, diced
3 ounces goat cheese, crumbled
Dressing:
1/4 cup balsamic vinegar
1/2 cup olive oil
1 shallot, minced
1 clove garlic, minced
2 tsp dijon mustard
1 tablespoon lavender honey
1/2 tsp kosher salt
sprinkling of fresh ground pepper
Directions:
Once your kale is chopped, toss it with the lemon juice to allow it to soften. Cook your rice and while the rice is still hot, mix it with the kale to soften it further. Allow it to cool for 10 minutes. Add in your other salad ingredients, dress to your taste level, and toss. Can be stored in the refrigerator for up to 3 days.
Enjoy!
I recently had Cubby's wild rice & kale salad. It's full of chicken, apples, and packed with savory flavors. I don't live within a days drive of a Cubby's, so figuring out how to make this salad on my own was a must. This salad isn't 100% up to the deliciousness they have created, but its darn near close. Make it today and your body and taste buds will thank you.
Ingredients:
Salad:
1 head of kale, finely sliced into 1/8 of an inch strips
1 chicken breast, cooked, then diced
1 apple, diced
1/3 cup toasted almonds, chopped
1 cup wild rice, cooked
1/4 cup dried cranberries
1 avocado, diced
3 ounces goat cheese, crumbled
Dressing:
1/4 cup balsamic vinegar
1/2 cup olive oil
1 shallot, minced
1 clove garlic, minced
2 tsp dijon mustard
1 tablespoon lavender honey
1/2 tsp kosher salt
sprinkling of fresh ground pepper
Directions:
Once your kale is chopped, toss it with the lemon juice to allow it to soften. Cook your rice and while the rice is still hot, mix it with the kale to soften it further. Allow it to cool for 10 minutes. Add in your other salad ingredients, dress to your taste level, and toss. Can be stored in the refrigerator for up to 3 days.
Enjoy!
