The Chicken, Kale & Wild Rice Salad, famously known as Cubby’s Copycat, has taken the culinary world by storm. This recipe perfectly replicates the beloved original, offering a delightful combination of textures and tastes. This kale salad is designed for those seeking a healthy yet satisfying meal. Its unique blend of ingredients and a bright, zesty dressing makes it a standout choice for any occasion, proving that healthy eating can be incredibly delicious.
Key takeaways
- The key to this kale salad is massaging the kale to tenderize it.
- Properly emulsifying the dressing ensures a cohesive flavor.
- Ensure kale is completely dry before dressing to avoid sogginess.
- Adjust sweetness and acidity to your preference.
Ultimate Chicken Kale Salad Recipe
Ingredients
Method
- Place all the ingredients for the dressing in a jar with a lid.
- Screw on the lid then shake well to thoroughly mix.
- Place the sliced kale in a bowl.
- Squeeze over the lemon juice.
- Massage the kale for 2-3 minutes until it starts to darken and soften.
- Add the remaining salad ingredients (except the goat cheese) and toss with about 1/2 the dressing.
- Toss to combine then sprinkle over the goat cheese. Enjoy!
Notes
– Massage the kale thoroughly until it becomes tender and slightly wilted for optimal texture.
– This salad keeps well for up to 3 days in the refrigerator, making it perfect for meal prep. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The key to an exceptional kale salad, especially one with a robust dressing like this balsamic vinaigrette, lies in how you prepare the kale. Raw kale, particularly heartier varieties like Lacinato or Tuscan kale, can be tough and fibrous. To overcome this, we employ a “massaging” technique. After washing and thoroughly drying the kale, remove the tough central ribs and thinly slice the leaves. Place the sliced kale in a large bowl and drizzle it with a small amount of olive oil (about 1 tablespoon, not from the dressing portion). Then, using your hands, gently massage the kale for 2-3 minutes. You’ll feel the leaves soften and become more pliable, their bright green color deepening. This process breaks down some of the tough cellulose structure, making the kale tender and more receptive to the dressing. It also helps to slightly wilt the leaves, enhancing their texture and flavor absorption without making them soggy. This pre-treatment is crucial for transforming a potentially chewy salad into a delightful, tender experience.
The dressing itself is a classic emulsified vinaigrette. Combining the balsamic vinegar, shallot, garlic, Dijon mustard, honey, salt, and cayenne pepper in a bowl creates the base. The Dijon mustard acts as an emulsifier, helping to bind the oil and vinegar together. Slowly whisking in the olive oil while continuously agitating the mixture creates a stable emulsion, preventing the dressing from separating too quickly. The honey balances the acidity of the vinegar and the pungency of the garlic and shallot, while the cayenne adds a subtle warmth. A squeeze of fresh lemon juice at the end brightens all the flavors and adds a final layer of acidity.
Troubleshooting
- Failure: Kale is too tough and chewy after dressing. Fix: Ensure you massaged the kale thoroughly with a little oil before adding the dressing. If using a very sturdy kale variety, try slicing it even thinner or letting it sit in the dressing for 10-15 minutes to further tenderize.
- Failure: Dressing is too acidic or too oily. Fix: For too acidic, whisk in a little more honey or a tiny pinch of sugar. For too oily, whisk in a teaspoon of water or more Dijon mustard to help re-emulsify.
- Failure: Salad is watery or soggy. Fix: Make sure the kale was dried very thoroughly after washing. Avoid over-massaging or letting the salad sit dressed for too long before serving.
- Failure: Shallots and garlic are too pungent. Fix: For a milder flavor, mince the shallots and garlic very finely and let them sit in the balsamic vinegar for at least 10 minutes before whisking in the other dressing ingredients. This “macerates” them slightly.
Substitutions
- Kale: Spinach or arugula can be used. Spinach will be tender immediately, while arugula will offer a peppery bite. Both will not require massaging.
- Balsamic Vinegar: Red wine vinegar or apple cider vinegar can be substituted for a different flavor profile. Red wine vinegar offers a sharper tang, while apple cider vinegar provides a fruitier acidity.
- Shallot: Half a small red onion, very finely minced, can be used. The flavor will be slightly sharper and more assertive than shallot.
- Honey: Maple syrup or agave nectar can be used as vegan alternatives. They will provide sweetness but may slightly alter the final flavor of the dressing.
Pro tips
- For the best flavor, let the dressing sit for at least 15 minutes before using.
- Massage the kale thoroughly until it becomes tender and slightly wilted for optimal texture.
- This salad keeps well for up to 3 days in the refrigerator, making it perfect for meal prep.
Enjoy this fantastic copycat salad that balances hearty ingredients with a refreshing dressing. It’s a guaranteed crowd-pleaser!
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Frequently asked questions
Why do I need to massage the kale?
Massaging breaks down the tough cellulose fibers in raw kale, making it significantly more tender and palatable. This process also softens the leaves, allowing them to absorb the dressing more effectively, resulting in a more flavorful and enjoyable salad texture.
How can I make the dressing less sharp?
To reduce the sharpness of the dressing, you can slightly increase the amount of honey or add a pinch of sugar to balance the acidity. Alternatively, letting the minced shallots and garlic sit in the vinegar for a bit before making the dressing can mellow their pungency.
Can I prepare this salad ahead of time?
Yes, but with a caveat. It’s best to massage the kale and prepare the dressing separately. Combine them just before serving to prevent the kale from becoming overly wilted or soggy. The flavors meld beautifully when dressed shortly before eating.
What kind of kale is best for this recipe?
Lacinato (also known as Tuscan or Dinosaur) kale or curly kale are excellent choices due to their robust texture that benefits greatly from massaging. However, baby kale varieties can also be used and typically do not require massaging.
