Chicken and Wild Rice Kale Salad (Cubby's Copycat)

Overhead shot of a large platter with chicken wild rice salad.

5 from 8 votes

Chicken and Wild Rice Kale Salad (Cubby's Copycat)

This chicken and wild rice kale salad is one of our personal favorites and is a copycat recipe from one of our favorite restaurants in Utah, Cubby's. This salad is packed with flavor and nutrients and a great option for meal prep. Don't skip the homemade tangy dressing! The tender chicken and wild rice blend is the perfect base for the other toppings.

Prep Time25

Cook Time15

Total Time40

Course: Salad

Cuisine: American

Servings:

Calories: 368kcal

Author: Olivia & Annie

Ingredients

For the salad:

1 ½ pounds boneless, skinless chicken breast
1 large bunch of kale (about 6 cups prior to massaging kale)
2 cups cooked wild rice, cooled
1 medium apple, diced (we recommend Pink Lady or Honeycrisp)
1 medium avocado, diced
⅓ cup roasted and sliced almonds
½ cup dried cranberries
1 lime, sliced (for serving)

For the dressing:

2 tablespoons lemon juice
2 tablespoons balsamic vinegar
¼ cup olive oil
½ cup fresh cilantro (just the leaves)
1 teaspoon Dijon mustard
2 teaspoons pure maple syrup or honey
¼ teaspoon kosher salt
Pinch of black pepper

Instructions

For the salad:

If you are not using microwavable pouches for the rice, start the wild rice first as it takes the longest to cook. Follow the directions listed on the package of rice.
Next, prepare the chicken. Preheat the oven to 400 degrees. Butterfly each chicken breast, season with salt and pepper, and place in a parchment-lined 8x10 pan. Place the baking sheet in the oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Let the chicken rest for 5 minutes before cutting. Once cool, cut the chicken into small cubes (bite-sized pieces).
Rinse and dry the kale and remove the stem so that only the leafy part remains. Use a sharp knife and a cutting board to cut the kale until you have small shreds or pieces and place the kale in a large bowl. Drizzle a small amount of olive oil on the kale and sprinkle a little salt. Next, using your hands, “massage” the kale by applying pressure to the leaves to break up the texture and make the kale less fibrous.
Add the almonds, dried cranberries, diced apple, diced avocado, wild rice, and diced chicken to the bowl with the kale. Mix the ingredients until well combined.

For the dressing:

Prepare the dressing next. Add all of the ingredients to a blender or a bowl. If using a blender, pulse the mixture until well combined. If you’re using a bowl, use an immersion blender to blend the ingredients until smooth.
At this point, the salad is ready to serve. Add the dressing to the individual servings to prevent the salad from getting soggy if you plan to have leftovers. Squeeze fresh lime over the salad when serving as well.

Notes

To make this recipe dairy-free, leave out the cheese. This recipe is gluten-free.

Nutrition