Serving Size: 4
Be sure to use gluten-free balsamic vinegar for this recipe with no added caramel color. Caramel color is usually gluten-free in the US, but not always in Europe and many balsamic vinegars are imported. For the chicken I like to use grilled chicken leftover from this recipe or rotisserie chicken, but any chicken will work. I like using tri-color sprouted rice(they also sell one at Trader Joe’s) but any brown/wild rice will work!
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- 1 1/2 cups diced cooked chicken, about 1 chicken breast
1 cup cooked sprouted rice
1 apple, diced
1/3 cup dried cranberries
1/3 cup sliced almonds, toasted
2-3 oz goat cheese, crumbled
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.