Serves 3-5

Ingredients:

• 1/2 cup wild rice

• 7 chicken tenderloins, marinated and sliced on a bias

• Lemon cilantro tahini dressing

• 8-10 pieces of Lacinato kale, chiffonade

• 4 oz baby spinach

• 1/2 red onion, thinly sliced

• 1/2 cup cucumbers, sliced then quartered

• 1/2 lb strawberries, sliced thin

• 1/2 cup toasted walnuts

• 1 avocado, diced

 

 

Directions:

1. Prepare cilantro lime marinade and marinate chicken tenders for up to 2 hours, refrigerated (see additional post for cilantro lime marinade recipe)

2. Prepare lemon cilantro tahini dressing and reserve for later. (see additional post for recipe)

3. Cook wild rice according to directions (usually 1 cup of rice to two cups of water) and reserve rice on the side allowing to cool.

4. Rinse all greens and produce except for the avocado and prep as stated above.

5. Toss greens and produce in a large salad bowl and reserve on the side.

6. Toast walnuts whole and dry in a skillet over medium heat for about 1-2 minutes until they are golden brown and give off a nice toasty fragrance. Reserve on the side.

7. Heat a cast iron skillet on medium high heat and add the chicken tenders. You don't need to add any oil or fat because there will be enough from the marinade. Cook until chicken tenders become golden brown, about 4 minutes a side or until they reach an internal temperature of 165 degrees.

8. Allow chicken to rest before cutting.

9. Dice avocados.

10.  Add rice, and some dressing to your salad bowl of greens and produce and lightly toss.

11. Crumble walnuts with your hands over the top of the salad. Top with diced avocado, sliced chicken tenders and add additional dressing if desired!