Atlanta has two locations opening (soon?) but they haven’t opened yet so here we are making our own until then.
It’s super simple – Blacked chicken, roasted cherry tomatoes, chopped kale, fresh torn basil, goat cheese, wild rice, slivered almonds and balsamic vinaigrette!
SO delicious and refreshing.
I like to prep everything in the morning or day before so everything is nice and cold when you are building your salad to eat. To start, cook your wild rice according to the package. The rice should take about 25 minutes. Next we will roast the tomatoes. Add a pint of cherry tomatoes on a baking sheet with olive oil, salt, pepper and pop in a preheated oven at 400 for 20 minutes. Cube up two chicken breasts and season with salt, pepper, garlic powder and blackened seasoning. Sauté over medium high heat until the chicken is a little crispy all all sides. Chop the kale. Now assemble your salad! Add kale to the base, chicken, roasted tomatoes, shredded basil, the rice, tomatoes, a big handful of crumbled goat cheese, almonds and toss with your fav balsamic vinaigrette.
XO
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