Wild Rice Salad with Chicken, Dried Cherries & Goat Cheese
Summary
Total Time: 1 hour
Prep: 15 minutes
Cook: 45 minutes
Yield: 6 servings
Level: Beginner
Ingredients
- Salad
- 1 cup wild rice blend, cooked according to package directions
- 6 ounces cooked skinless chicken breasts, shredded
- 2 cups chopped kale, stems removed
- 1/2 cup dried Montmorency tart cherries
- 2 ounces soft goat cheese, crumbled
- Dressing
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon crushed dried rosemary
- 3 tablespoons extra-virgin olive oil
Directions
Salad
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 Montmorency tart cherries and goat cheese, and stir gently to combine.
Pour in the dressing and toss to coat. Serve.
Dressing
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.
Recipe courtesy of Dara Michalski, CookinCanuck.com
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