• Cook 4 cups wild rice or farro according to package directions. Chop, slice and dice 4 cups of kale, 4 cups of shredded chicken, 2 Honeycrisp apples, 2 avocados, 1 cup white cheddar cheese, and 1 cup pecans.
• For the bowl: Divide ingredients evenly among 4 bowls. Start with the cooked rice or farro followed by the kale, shredded chicken, diced apples, and diced avocado. Drizzle with Creamy Balsamic Dressing top evenly with cubed cheddar and chopped pecans.
• For the dressing: Combine ¼ cup balsamic vinegar, 2 teaspoons mustard, ½ cup Greek yogurt, ½ teaspoon kosher salt, ¼ teaspoon cracked black pepper in a small bowl or mason jar. Add olive oil and whisk or shake until well combined. Taste and adjust seasoning with additional salt and pepper. Store in an airtight container or mason jar in the refrigerator for up to a week.

SERVING SUGGESTIONS

• Serve with a slice of good, crusty bread.

SWAP SUGGESTIONS

• Protein: Swap shredded chicken for sliced chicken sausage.
• Vegetarian: Remove the chicken from the recipe and add cooked, diced sweet potatoes.
• Gluten-Free: Use wild rice instead of farro.
• Vegan/Dairy-Free: Remove yogurt from the dressing. It will be a bit thinner, more like a vinaigrette. Remove cheddar from the bowls.

WEEKEND PREP / MAKE AHEAD

• Chop the kale and store in an airtight container for up to 5 days.
• Shred the chicken and store in an airtight container for up to 3 days.
• Cook the rice or farro in advance and store in an airtight container for up to 5 days.
• Make dressing in advance and store in sealed mason jar in fridge for up to 5 days.