For the Bowl:

• 3/4 cup wild rice (I use an asian 7 grain multigrain instead of wild rice)
• kosher salt
• 2 small apples, or 1 large apple, cut into 1/2” pieces
• 2 medium sweet potatoes, cut into half moons
• neutral oil
• black pepper
• 1 head of romaine lettuce
• 5 cups of kale
• 5 ounces of Chèvre goat cheese
• 1/2 cup roasted, chopped almonds (optional)

For the Grilled Chicken:

• 1.5 lbs chicken breast
• 1.5 teaspoons kosher salt
• zest of 1/2 lemon
• juice of 1/4 lemon
• 1 teaspoon garlic powder
• 1 tablespoon of neutral oil

For the Balsamic Vinaigrette:

• Juice of 1/2 lemon
• 2 tablespoons of balsamic vinegar
• 1/2 teaspoon kosher salt
• 1 tablespoon honey
• Black pepper
• 1 teaspoon of dijon mustard
• 1/3 cup extra virgin olive oil