Wash hands with soap and water. Cook the wild rice by boiling it like pasta until tender. Drain and spread on a plate to cool slightly.

Wash and dry the produce. Cut the lemon in half. Chop the apple. Chop ¼ of a red onion, then wrap and reserve the remaining onion in the fridge for later use. Remove the kale from the stem and chop.

Heat the chicken in the microwave for 1-3 minutes until warmed through and chop into bite-size pieces.

In a small bowl, combine 2 tbs dijon mustard, 4 packets balsamic vinegar, ¼ cup olive oil, chopped red onion, the packet of honey, and salt and pepper.

Place the sliced kale in a bowl. Squeeze over the lemon juice. Massage the kale with clean hands until it starts to darken and soften. Toss in the chicken, rice, apple, and dressing.

Sprinkle the salad with goat cheese (omit for dairy-free) and cranberries and almonds (optional). Divide into 4 bowls and serve. If you want leftovers, wait to add dressing to that portion until right before serving. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.