- Place chicken breasts in a large airtight container and add marinade ingredients. Mix and refrigerate for at least 2 hours (or overnight).
- In a saucepan, bring water to a boil. Cook wild rice for about 60 minutes, until cooked but still slightly crunchy.
- While rice is cooking, preheat oven to 180°C (350°F). Place marinated chicken breasts on a baking sheet lined with parchment paper or a silicone mat (discard remaining marinade). Bake for about 45 minutes, or until centre of chicken is no longer pink. Let stand for 10 minutes, then slice.
- Prepare kale: Remove stem with knife, keeping only the leafy area. Finely chop leaves and add to cooked rice while it is still hot. Mix and set aside.
- Zest 1 orange after washing peel thoroughly. Set aside. Supreme 3 oranges. Set aside.
- Prepare dressing: Combine all ingredients and add orange zest from step 5. Set aside.
- Assemble salad by adding supremed oranges, pecans, cranberries, feta and dressing to wild rice and kale mixture. Mix well. Top salad with chicken slices and serve.
- Keeps in the refrigerator for 3 days.
This recipe is available at montougo.ca.
Chef’s secret:
You can replace the supremed oranges with 1 can of mandarin oranges.