- 8 cups kale deveined, washed and chopped
- 2 cups wild rice cooked
- 2 cups chicken breast cooked and cubed
- 1 teaspoon umami seasoning
- 1 Tablespoon olive oil
- 1 cup sweet potatoes roasted in cubes
- 1 cup apples chopped
- ¼ cup goat cheese crumbled
- ¼ cup almonds chopped
- ½ cup plain Greek yogurt (I use 0% fat)
- ¼ cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- juice from half a lemon
- ¼ tsp. salt
- ¼ tsp. freshly ground black pepper
- 2 Tablespoons olive oil
- This salad stays fresh and tasty throughout the week. Consider doubling or tripling the quantities to share with friends or meal prep. To keep almonds crunchy and kale fresh, add nuts and dressing only right before serving when enjoying leftovers.
