Wild Rice Salad with Chicken, Dried Cherries & Goat Cheese


Total Time: 1 hour
Prep: 15 minutes
Cook: 45 minutes
Yield: 6 servings
Level: Beginner


  • Salad
  • 1 cup wild rice blend, cooked according to package directions
  • 6 ounces cooked skinless chicken breasts, shredded
  • 2 cups chopped kale, stems removed
  • 1/2 cup dried Montmorency tart cherries
  • 2 ounces soft goat cheese, crumbled
  • Dressing
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon crushed dried rosemary
  • 3 tablespoons extra-virgin olive oil


Cook the wild rice blend according to package directions. Fluff with a fork. Transfer the rice to a large bowl to cool.

Add the chicken, kale, dried Montmorency tart cherries and goat cheese, and stir gently to combine.

Pour in the dressing and toss to coat. Serve.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, garlic powder and rosemary.

While whisking, slowly pour in the olive oil. Whisk until combined.

Recipe courtesy of Dara Michalski, CookinCanuck.com