Chicken and Wild Rice Kale Salad in a Creamy Asiago Balsamic Dressing


A salad inspired by the flavours of chicken and wild rice soup on a bed of kale with a tasty creamy asiago and white balsamic pan sauce dressing.

What you will need

1/2 cup wild rice

3 cups water or broth

1/2 cup red quinoa (or other colour)

1 cup water or broth

6 cups kale, ribs removed and sliced finely

1 cup chicken, cooked and shredded or diced

2 ribs celery, thinly sliced

2 carrots, shredded or julienned

1/4 cup green onions, sliced

1 tablespoon butter

1 tablespoon olive oil

1 small onion, sliced

8 ounces mushrooms, sliced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

salt and pepper to taste

1 tablespoon butter

1 shallot, finely diced

1 clove garlic, chopped

1/4 cup white wine or chicken broth

1/4 cup chicken broth

1/4 cup heavy cream

1/4 cup asiago or parmesan, grated

2 tablespoons white balsamic vinegar

2 teaspoons dijon mustard

salt and pepper to taste


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