This rice salad is packed with flavor and hearty enough to be made ahead of time and stored in the fridge to eat later. It is perfect to pack in a lunch box for work or school! Any leftover chicken can be used to make this recipe, but if you don't have any, make a batch of Simple Seared Chicken, or Basic Baked Chicken.
Ingredients
Salad
2
boneless chicken breasts
cooked and sliced
3 cups
cooked
black rice
2 bunches
massaged
lacinato kale
stems removed and thinly sliced
1 cups
cherry tomatoes
halved lengthwise
½ cups
shaved parmesan cheese
½ cups
thinly sliced
fresh basil
thinly sliced
Dressing
2 tablespoons
red wine vinegar
1 teaspoons
maple syrup
1 teaspoons
dijon mustard
½ teaspoons
kosher salt
¼ cups
garlic infused olive oil
