Tangy Wild Rice & Kale Salad with Chicken

• 8 cups shredded kale (tough center ribs removed)
• 8 oz. cooked chicken, diced or shredded (about 1 1/2–2 cups)
• 1 cup cooked wild rice or wild rice blend (from 1/3 cup dry)
• 1 honey crisp apple, diced
• 1 avocado, diced
• 1/2 cup toasted almonds (toast slivered almonds on the stove top on high for about 2 minutes or until browned and fragrant)
• 1/4 cup dried Craisins

FOR THE LEMON BALSAMIC CILANTRO DRESSING:

• 1/4 cup olive or avocado oil
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. lemon or lime juice (about 1/2 lemon/lime)
• 1 tsp. dijon mustard
• 2 tsp. honey or pure maple syrup
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4–1/2 cup fresh cilantro (mince if using a jar to mix. Feel free to leave whole if using a blender)

FOR THE WILD RICE KALE SALAD:

1. Mix up the dressing first (see below).
2. Place kale in a large bowl and add 1-2 Tbsp. of the dressing and a pinch of salt to the kale. Massage with your fingers for 30-30 seconds to combine well and break down the kale a bit.
3. Add chicken, wild rice, apple, avocado, almonds, and cranberries to the kale.
4. Drizzle with a little more dressing and stir to combine well, adding more dressing, to taste. (You may not need all the dressing)

FOR THE LEMON BALSAMIC CILANTRO DRESSING:

1. Place all ingredients in a jar with a lid or in an immersion blender cup.
2. Seal the jar and shake well to combine or pulse with an immersion blender to combine well.
3. Store in a jar or airtight container in the refrigerator until ready to use (dressing will keep 1 week)