Sunday, 8 June 2008

Chicken & Wild Rice Salad

The salad:
1 cup wild rice blend &
   Water (follow package
   instructions)
6 oz. cooked skinless chicken
   breasts or thighs, shredded
2 cups chopped kale, stems
   removed
½ cup dried tart cherries
2 oz. soft goat cheese,
   crumbled

The dressing:
2 tbsp balsamic vinegar
1 tsp Dijon mustard
¼ tsp garlic powder
½ tsp crushed dried rosemary
3 tbsp extra-virgin olive oil
  • Cook the wild rice blend according to package directions. Fluff with a fork. Transfer the rice to a large bowl to cool.
  • Add the chicken, kale, dried cherries and goat cherries, and stir gently to combine.
  • In a small bowl, whisk together the balsamic vinegar, Dijon mustard, garlic powder and rosemary.
  • While whisking, slowly pour in the olive oil. Whisk until combined.
  • Mix the dressing with the salad and toss to coat.