Simple Wild Rice and Chicken Salad

submitted by Julie Christensen

preparation time: about 1 hour including cooking the rice

serves 4 to 6

2 cups chicken broth, low-sodium

1½ cups wild rice

1 tablespoon butter, unsalted

¼ cup cider vinegar

2 teaspoon Dijon mustard

1 tablespoon agave

1 clove garlic clove minced

2 tablespoons olive oil

1 carrot shredded

2 cups dino kale, shredded

4 tablespoon roasted almonds sliced

2 rotisserie chicken breasts shredded

½ cup dried cranberries or cherries

To cook the rice, add the broth, rice and butter to a pot and bring to a boil. Cover, reduce heat, simmer according to package directions until the rice is tender and the water has absorbed. Remove and let cool.

In a small bowl, add the vinegar, Dijon, agave, garlic and olive oil. Season with a pinch of sea salt and black pepper. Set aside.

In a medium bowl, add the rice, carrots, kale, almonds, and chicken breast. Use tongs to mix. Add the dressing and mix to combine. Add dried fruit.