Ingredients

The following ingredients have 8 Servings
  • 3/4 cup uncooked wild rice blend (see note)
  • 6 ounces (about 5 lightly packed cups) coarsely or finely chopped kale/baby spinach or a power greens mix (see note)
  • 2 to 3 cups cooked, chopped chicken (see note)
  • 1 medium honeycrisp apple, cored and diced
  • 1/2 to 1 cup slivered almonds, lightly toasted (see note)
  • 1/2 to 1 cup craisins or golden raisins
  • 1/2 to 1 cup crumbled feta cheese
  • 1/2 to 1 cup chopped fresh basil (optional - if not in season, add a pinch of dried basil to the dressing)
  • 1 to 2 medium avocados, diced
  • 1/4 cup olive oil
  • 2 tablespoons balsamic (see note) or red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt (I use coarse, kosher salt)
  • Pinch of black pepper
  • 1/4 to 1/2 cup fresh cilantro

Instruction

  • Cook the rice according to package directions. Drain (if needed) and set aside to cool to room temperature.
  • For the dressing, combine all the ingredients in a blender and process until smooth and well-combined. Season to taste with additional salt and pepper, if needed. Set aside.
  • Assemble the salad by placing the greens in the bottom of a large serving bowl or on a platter. Top with rice, chicken, apples, almonds, craisins, feta, basil (if using), and avocados.
  • Drizzle dressing over salad and toss lightly to combine. Serve immediately.