Name: Autumn Salad with Balsamic Vinaigrette
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 small servings
Ingredients: 5 large boneless, skinless chicken breast; 2 cups wild rice; 1 large bag kale chopped into small pieces; 5 apples I used honey crisp & granny smith; salt, pepper, paprika; Feta, Craisins, chopped Walnuts for Topping; 1/2 cup balsamic vinegar; 3 Tbsp dijon mustard; 3 garlic cloves minced finely; 1 1/2 cups olive oil; 3/4 tsp sea salt; 3/4 tsp pepper

Autumn Salad with Balsamic Vinaigrette

Ready in 35 min · Yield 10 small servings

The balsamic vinaigrette is the whole show here, so take a minute to whisk the garlic, mustard, and vinegar together before you add the oil. This emulsifies everything and keeps the dressing from separating, which means it'll actually cling to the kale and chicken instead of pooling at the bottom of the bowl.

Let’s cook

Steps

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Preheat oven to 400 degrees F.
Heat 2 Tbsp. of olive oil in a large skillet on medium-high heat.
Pat your chicken breast dry and season both sides with salt, pepper & paprika. Cook Through in skillet until no longer pink inside, or the internal temperature is 165 degrees or higher. Set aside to cool and cut into strips. "
Cook the rice using the box instructions. Set aside to cool.
In a large salad bowl, combine the chopped kale, chopped apples, rice, chicken, feta, craisins, chopped walnuts, and a sprinkle of salt & pepper.
In a smaller bowl, whisk all of the dressing ingredients together.
Toss the dressing with the salad if serving immediately. If not, store dressing separately until ready to eat! Enjoy!

Autumn Salad with Balsamic Vinaigrette

Ingredients

Steps

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