Crispy Wild Rice Kale Chicken Salad with Creamy Maple Cider Vinaigrette

A life-changing salad with crispy wild rice, kale, rotisserie chicken, and a creamy maple cider vinaigrette, perfect for autumn vibes and meal prep.

By @kalejunkie

Original recipe source

Cook time: 40 minutes

Servings: 6

Ingredients

• 2 cups cooked and cooled wild rice blend
• 2 teaspoons olive oil
• 0 salt and pepper
• 0.5 cup avocado oil
• 2 tablespoons maple syrup
• 0.33 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 large shallot
• 2 cloves garlic
• 0.5 teaspoon kosher salt
• 0.25 teaspoon ground black pepper
• 1 bunch curly kale
• 1.5 cups white meat rotisserie chicken
• 1 Granny Smith apple
• 0.5 small red onion
• 0.5 cup raw pecans
• 0.75 cup pomegranate arils

Instructions

1. Preheat oven to 400°F (200°C).
2. Spread 2 cups of cooked and cooled wild rice blend onto a baking sheet. Drizzle with 2 teaspoons of olive oil and a pinch of salt and pepper. Toss to coat well and spread in an even layer.
3. Bake the rice for approximately 40 minutes, tossing at the halfway point, until the rice is golden and crunchy. Watch carefully to prevent burning.
4. While the rice is baking, prepare the dressing. Add 1/2 cup avocado oil, 2 tablespoons maple syrup, 1/3 cup apple cider vinegar, 1 tablespoon Dijon mustard, 1 large shallot, 2 cloves garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper to a small blender.
5. Blend the dressing ingredients until smooth. Taste and adjust seasoning as needed. Set aside.
6. In a large bowl, add 1 bunch of very finely chopped curly kale, 1 1/2 cups chopped white meat rotisserie chicken, 1 finely diced Granny Smith apple, 1/2 small finely diced red onion, 1/2 cup coarsely chopped raw pecans, and 3/4 cup pomegranate arils.
7. Add the crispy rice to the salad bowl with the other ingredients.
8. Pour the prepared dressing over the salad ingredients in the bowl.
9. Toss the salad well to coat all ingredients with the dressing.
10. Serve the salad and enjoy!