Turkey (or Chicken), Kale & Wild Rice Salad
Yield: 4 hearty main dish servings; 6-8 medium-size portions
A healthy, super satisfying way to turn leftovers into a complete meal... perfect for a post-holiday detox or clean eating (that tastes great!) any time of year.


  • 1 bunch kale (8-10 ounces), tough ribs removed and very thinly sliced (I prefer lacinato kale when available)
  • Kosher salt and freshly ground pepper
  • 2 cups diced, cooked turkey or chicken
  • 2 cups cooked wild rice (from 2/3 cup uncooked)
  • 1 apple, diced
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pecans, toasted* (may substitute walnuts, almonds, sunflower or pumpkin seeds – or a combination)
  • 1/2 cup (2 ounces) feta or goat cheese, crumbled
  • Creamy Balsamic Dressing or Favorite Balsamic Dressing 


  1. Place the sliced kale in a large bowl. Sprinkle the kale with a pinch or two of salt and massage until it starts to darken and soften. Add the remaining salad ingredients and drizzle with about 1/3 cup of the dressing. Toss to thoroughly combine.  Add more dressing if you like a heavier coating, and sprinkle with salt and pepper to taste.

    Salad will keep for up to 3-4 days in the fridge.  Freshen with an extra drizzle of dressing as needed.



*For optimal crunch if making ahead and/or planning on leftovers, add the nuts or seeds just prior to serving.

Make it dairy-free: Omit the cheese and use my regular balsamic or your favorite dressing
Make it nut-free: Omit the pecans or use the seed option

More recipes at FountainAvenueKitchen.com