Chicken and rice salad with cranberry vinaigrette
Indulge in the savory flavors of tender chicken and fragrant rice, perfectly complemented by a tangy cranberry vinaigrette. A delightful culinary experience awaits!
Ingredients:
- 1/3 cup sliced raw almonds
- 2 tablespoons red wine vinegar
- 2 tablespoons orange juice
- 1 tablespoon Dijon mustard
- 1 teaspoon minced shallot
- 1 garlic clove, minced
- Kosher salt
- Freshly ground black pepper
- 2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
- 1/3 cup dried cranberries
- 110g goat cheese
Instructions:
- Maxwell Cozzi
- Collect all the necessary ingredients.
- Maxwell Cozzi
- Heat the oven to 400ºF. Place the almonds on a baking sheet in a single layer and cook for about 5 minutes, or until they turn golden brown.
- Maxwell Cozzi
- Combine the vinegar, orange juice, mustard, shallot, and garlic in a bowl to make the dressing. Add salt and pepper to taste.
- Maxwell Cozzi
- Mix the kale, roasted almonds, dressing, and cranberries in a big bowl. Allow it to rest for 10 minutes, then sprinkle with crumbled goat cheese before serving.
Summary:
- Calories: 1713 kcal
- Fat: 48 g
- Protein: 120 g
- Carbs: 204 g
- Potassium: 2721 mg
- Magnesium: 280 mg