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Kale, Wild Rice and Roasted Chicken Salad

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4



  • 1 large bunch of kale stems removed (about 8-9 cups chopped)
  • 1 large sweet potato
  • 2 roasted chicken breasts
  • 1 apple I used fuji
  • 1 c wild rice cooked
  • 2 oz. goat cheese
  • 1/4 c dried cranberries
  • 1/3 c chopped pecans
  • olive oil
  • sea salt and pepper


  • 2 T balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 1-2 tsp dijon mustard
  • 1/2 minced garlic clove
  • Sea salt and cracked pepper to taste


  • Preheat oven to 425°F.
  • Cut sweet potatoes into bite sized pieces and toss in about one tablespoon olive oil. Line evenly on a parchment lined baking sheet and bake for about 15-20 minutes or until golden brown and soft.
  • While sweet potatoes are roasting, whisk all ingredients for the dressing together.
  • Cut chicken into bite sized pieces and chop kale into small, bite sized pieces as well.
  • After sweet potatoes are cooked and cooled for several minutes, combine all salad ingredients together. (crumble goat cheese when adding)
  • Add in desired amount of dressing and toss to coat and serve.


I love Tessemae's Balsamic Dressing if you are not interested in making your own!
Also, adding leftover rotisserie chicken to this is also great for saving time.