Crispy Wild Rice Kale Chicken Salad with Creamy Maple Cider Vinaigrette by @kalejunkie

1h

6 servings

🍚

480 ml

Cooked wild rice blend

🫒

2 tsp

Olive oil

🍗

360 ml

White meat rotisserie chicken

🥬

1 bunch

Curly kale

🍎

1

Granny Smith apple

🧅

0.5

Red onion

🥜

120 ml

Raw pecans

🍇

180 ml

Pomegranate arils

🧂

Salt

⚫

Black pepper

🥑

120 ml

Avocado oil

🍁

2 tbsp

Maple syrup

🍎

80 ml

Apple cider vinegar

🌼

1 tbsp

Dijon mustard

🧅

1

Shallot

🧄

2 cloves

Garlic

🧂

0.5 tsp

Kosher salt

⚫

0.25 tsp

Ground black pepper

  1. Preheat

    Preheat the oven to 400F.

  2. Spread
    • Cooked wild rice blend

    Spread the cooked wild rice onto a baking sheet.

  3. Drizzle
    • Cooked wild rice blend
    • Olive oil
    • Salt

    Drizzle the rice with the olive oil and a pinch of salt and pepper, then toss to coat well and spread in an even layer.

  4. Bake
    • Cooked wild rice blend

    Bake the rice for about 40 minutes, tossing at the halfway point, until golden and crunchy, watching so it doesn't burn.

  5. Bake
    • Avocado oil
    • Apple cider vinegar
    • Cooked wild rice blend

    While the rice bakes, make the dressing: add avocado oil, maple syrup, apple cider vinegar, Dijon mustard, shallot, garlic, kosher salt and black pepper to a small blender and blend until smooth.

  6. Step

    Taste the dressing and adjust as needed, then set aside.

  7. Add
    • Curly kale
    • White meat rotisserie chicken
    • Granny Smith apple

    In a large bowl, add the kale, chicken, apple, red onion, pecans, pomegranate arils and crispy rice.

  8. Pour

    Pour the dressing on top and toss to coat well.

  9. Serve

    Serve and enjoy.

Crispy Wild Rice Kale Chicken Salad with Creamy Maple Cider Vinaigrette by @kalejunkie

1h

6 servings

🍚

480 ml

Cooked wild rice blend

🫒

2 tsp

Olive oil

🍗

360 ml

White meat rotisserie chicken

🥬

1 bunch

Curly kale

🍎

1

Granny Smith apple

🧅

0.5

Red onion

🥜

120 ml

Raw pecans

🍇

180 ml

Pomegranate arils

🧂

Salt

⚫

Black pepper

🥑

120 ml

Avocado oil

🍁

2 tbsp

Maple syrup

🍎

80 ml

Apple cider vinegar

🌼

1 tbsp

Dijon mustard

🧅

1

Shallot

🧄

2 cloves

Garlic

🧂

0.5 tsp

Kosher salt

⚫

0.25 tsp

Ground black pepper

Preparation Steps

  1. Step 1/9

    Preheat the oven to 400F.

  2. Step 2/9

    Spread the cooked wild rice onto a baking sheet.

    🍚Cooked wild rice blend
    🍳Baking sheet

  3. Step 3/9

    Drizzle the rice with the olive oil and a pinch of salt and pepper, then toss to coat well and spread in an even layer.

    🍚Cooked wild rice blend
    🫒Olive oil
    🧂Salt
    ⚫Black pepper
    🍳Baking sheet

  4. Step 4/9

    Bake the rice for about 40 minutes, tossing at the halfway point, until golden and crunchy, watching so it doesn't burn.

    🍚Cooked wild rice blend
    🍳Baking sheet

  5. Step 5/9

    While the rice bakes, make the dressing: add avocado oil, maple syrup, apple cider vinegar, Dijon mustard, shallot, garlic, kosher salt and black pepper to a small blender and blend until smooth.

    🥑Avocado oil
    🍁Maple syrup
    🍎Apple cider vinegar
    🌼Dijon mustard
    🧅Shallot
    🧄Garlic
    🧂Kosher salt
    ⚫Ground black pepper

  6. Step 6/9

    Taste the dressing and adjust as needed, then set aside.

    🥣Small bowl

  7. Step 7/9

    In a large bowl, add the kale, chicken, apple, red onion, pecans, pomegranate arils and crispy rice.

    🥬Curly kale
    🍗White meat rotisserie chicken
    🍎Granny Smith apple
    🧅Red onion
    🥜Raw pecans
    🍇Pomegranate arils
    🍚Cooked wild rice blend
    🥣Large bowl

  8. Step 8/9

    Pour the dressing on top and toss to coat well.

    🥣Large bowl

  9. Step 9/9

    Serve and enjoy.

Composition

Ingredients

Types

Grains, Oils, Meat, Poultry, Vegetables, Fruits, Nuts, Spices, Sweeteners, Condiments

Ingredients

Cooked wild rice blend, Olive oil, White meat rotisserie chicken, Curly kale, Granny Smith apple, Red onion, Raw pecans, Pomegranate arils, Salt, Black pepper, Avocado oil, Maple syrup, Apple cider vinegar, Dijon mustard, Shallot, Garlic, Kosher salt, Ground black pepper

Notes

Cooked wild rice blend (cooled, can use frozen and defrost in microwave to save time), White meat rotisserie chicken (chopped), Curly kale (stems removed, very finely chopped, the finer the better), Granny Smith apple (finely diced), Red onion (small, finely diced), Raw pecans (coarsely chopped), Salt (a pinch, for the rice), Black pepper (a pinch, for the rice), Maple syrup (for the vinaigrette), Dijon mustard (for the vinaigrette), Shallot (large, for the vinaigrette), Garlic (for the vinaigrette)

Allergens

Tree nuts, Mustard

Dietetics

Dietary regimen

Dairy-Free, Egg-Free, soy-free, Gluten-Free

Calories

480 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 32g, Fat: 31g, Fiber: 5g, Sugars: 12g

Nutritional Information

Minerals

Sodium: 420mg, Potassium: 480mg, Calcium: 90mg, Iron: 2mg, Magnesium: 55mg

Vitamins

Vitamin A: 2200IU, Vitamin C: 25mg, Vitamin K: 220mcg, Folate: 40mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Baking sheet, Large bowl, Small bowl, Knife, Cutting board, Measuring spoons, Measuring cups

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Autumn, Meal Prep, Everyday Lunch

Origin

Source

Platform

instagram

Original Creator

@kalejunkie

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Crisp, Creamy, Juicy

Flavors

Sweet, Tangy, Savory, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 3-4 days (store in an airtight container,keep crispy rice separate from dressing if meal prepping for best texture), freezer : not recommended (fresh kale, apple and dressed salad do not freeze well)