adapted from Sweetgreen salad bar in DC


2 cups Cooked Wild Rice (warm)
4 cups Kale Leaves
2 Chicken Breasts, Roasted, Diced
¼ cup local goat cheese
1 cup Roasted Sweet Potatoes (cut into bite sized pieces)
Handful of toasted almonds
1 Apple, diced


Combine all of the salad ingredients in a large mixing bowl. Dress it up with your favorite Balsamic Vinaigrette, and eat .