ORO di Oliva

1 Rating

Wonderful fall flavors all in one dish!


  • 1 cup uncooked wild rice
  • 3 cups cooked, & shredded chicken
  • 2 cups kale, roughly chopped
  • 1/2 cup celery, diced
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, roughly chopped
  • 2 medium fuji apples, diced
  • 1/4 cup mild and fruity EVOO, like Arbequina
  • 1/4 cup Honeybell Orange Balsamic
  • 1/4 tsp each, salt & pepper
  • 1 tsp dijon mustard


  1. Rinse the wild rice. Add rice to a medium saucepan, with 3 cups of water, lightly salted; bring to a boil. Reduce heat and simmer, covered for 50-60 mins, or until kernels puff open. Remove from heat, and let sit for 5 mins. Drain any excess water.
  2. Put kale in a large bowl, with a small drizzle of olive oil, and lightly salted. Massage kale for about 2 mins.
  3. Add to the kale, wild rice, cooked chicken, celery, dried cranberries, pecans, and apples.
  4. In a small bowl, whisk together Extra Virgin Olive Oil, balsamic, salt & pepper, and dijon mustard. Pour over top of salad, and mix together.