If you’re craving a fresh, vibrant salad that perfectly balances hearty grains, tender chicken, and crisp greens, then the Chicken and Wild Rice Kale Salad (Cubby’s Copycat) Recipe is your new best friend. This dish brings together earthy wild rice, protein-packed chicken, and nutrient-rich kale dressed in a tangy, flavorful vinaigrette. It’s a satisfying meal that feels both wholesome and special, making it a perfect go-to for lunch or a light dinner that leaves you feeling nourished and happy.

Ingredients You’ll Need

A top-down view of several white bowls and a white measuring jug arranged on a soft pale purple surface with scattered blueberries around. In the center is a bowl filled with fresh dark blue blueberries. Surrounding it clockwise are a bowl of light brown sugar with a grainy texture, a small white bowl of coarse white salt, a tiny white bowl with bright yellow lemon zest, a small white bowl of fine white powder (likely baking powder), a small white bowl of white powder (possibly cornstarch), a glass measuring jug filled with white milk, a large white bowl filled with white flour, a small glass bowl with yellow butter chunks, a bowl full of white granulated sugar, a bowl with light yellow clear liquid, a bowl with melted yellow butter, a small bowl with dark amber liquid, a white bowl holding two raw eggs with yellow yolks, and a white bowl filled with rolled oats near the top, all sitting on a soft purple surface. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple yet essential ingredients is the first step toward making this flavorful salad come alive. Each element plays a critical role—from the chewy wild rice adding texture, to the fresh kale providing a lovely color and crunch that balances the creaminess of the dressing.

Chicken breast: Grilled or roasted, this adds juicy protein that makes the salad substantial.
Wild rice: Nutty and chewy, it’s the star grain that brings a wholesome texture.
Kale: Fresh, chopped kale provides vibrant color and a nutrient-rich base.
Red grapes: Sweet bursts of flavor that complement the savory ingredients perfectly.
Celery: Adds a crisp, refreshing crunch to balance out the softer components.
Sliced almonds: Toasted for nuttiness and a satisfying crunch.
Greek yogurt or mayonnaise: For a creamy dressing that’s tangy but light.
Apple cider vinegar: Gives the dressing a bright, sharp bite that wakes up the palate.
Honey: A touch of natural sweetness to round out the flavors.
Salt and pepper: To taste, bringing all the flavors together harmoniously.

How to Make Chicken and Wild Rice Kale Salad (Cubby’s Copycat) Recipe

Step 1: Cook the Wild Rice

Start by rinsing the wild rice to remove excess starch, then cook it in boiling water until tender yet slightly chewy. Allow it to cool completely—this ensures the salad won’t become soggy and delivers that perfect texture we love in the Chicken and Wild Rice Kale Salad (Cubby’s Copycat) Recipe.

Step 2: Prepare the Chicken

Season your chicken breasts with salt and pepper before grilling or roasting until juicy and fully cooked. Once rested, chop into bite-sized pieces that will mingle beautifully with the other salad ingredients, making every forkful flavorful and satisfying.

Step 3: Prep the Vegetables and Fruit

Remove the kale leaves from their stems and chop finely—it’s easier to eat and lets the dressing coat every leaf. Slice the red grapes in halves or quarters for bursts of sweetness, chop the celery finely to add a fresh crunch, and toast the almonds until they’re golden for that lovely nutty contrast.

Step 4: Make the Dressing

In a small bowl, whisk together Greek yogurt or mayonnaise with apple cider vinegar and honey, adding salt and pepper to taste. This creamy, tangy dressing is the magic that ties the Chicken and Wild Rice Kale Salad (Cubby’s Copycat) Recipe together, offering a perfect balance of flavors that brighten up the entire dish.

Step 5: Assemble the Salad

In a large mixing bowl, combine the cooled wild rice, diced chicken, chopped kale, grapes, celery, and toasted almonds. Pour the dressing over and toss gently until everything is evenly coated and vibrant. This step ensures the salad is bursting with color, texture, and flavor.

How to Serve Chicken and Wild Rice Kale Salad (Cubby’s Copycat) Recipe

A grey metal muffin tray holds six white paper liners filled with blueberry muffin batter and crumb topping. Three liners contain smooth, pale yellow batter with scattered blueberries inside, showing a light texture with plump dark blue berries. The other three liners are topped with a crumbly, golden brown streusel mix that looks coarse and crunchy. Around the tray, fresh blueberries scatter on a white marbled surface along with some bits of the crumb topping. A clear glass bowl filled with more crumb topping sits in the upper right corner of the frame. The overall scene is bright and clean, showing the different stages before baking. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra toasted almonds or a few fresh grape halves on top can make the salad look irresistible and add a little extra crunch and sweetness right at the first bite. A little cracked black pepper finish also amps up the flavor instantly.

Side Dishes

This salad pairs wonderfully with crusty bread or a light soup if you want a fuller meal. It stands well on its own for a nourishing lunch or dinner but adding these sides can turn it into a comforting, well-rounded feast.

Creative Ways to Present

Try serving the Chicken and Wild Rice Kale Salad (Cubby’s Copycat) Recipe in colorful mason jars for an on-the-go lunch or in a pretty bowl set with lemon wedges on the side for those who want a touch of citrus. Elevating the presentation only makes this already fantastic salad feel that much more special to enjoy or share.

Make Ahead and Storage

Storing Leftovers

This salad keeps beautifully in an airtight container in the fridge for up to three days. Keep the dressing separate if you plan to store it longer to retain the kale’s fresh crunch and prevent sogginess.

Freezing

Because of the fresh kale and grapes, the Chicken and Wild Rice Kale Salad (Cubby’s Copycat) Recipe is not ideal for freezing. The texture of these ingredients can suffer once thawed, so it’s best to enjoy it fresh or refrigerated within a few days.

Reheating

If you prefer your chicken warm, you can gently reheat just the chicken and rice portion on the stove or microwave, then toss with fresh kale and other salad ingredients. However, the salad itself is best served chilled or at room temperature to enjoy the balance of crispness and creaminess.

FAQs

Can I use other types of greens instead of kale?

Absolutely! While kale adds great texture and nutrients, baby spinach or mixed greens can be tasty alternatives if you prefer a milder flavor or softer bite.

Is there a vegetarian option for this salad?

Yes! You can swap the chicken for chickpeas or roasted tofu to keep the protein while maintaining the deliciousness of the salad.

Can I prepare the wild rice ahead of time?

Definitely. Wild rice can be cooked a day or two in advance and stored in the refrigerator, which makes assembling the salad quicker when you’re ready to eat.

What’s the best way to toast almonds?

Simply place sliced or slivered almonds in a dry skillet over medium heat, stirring frequently until they turn golden brown and fragrant. It only takes a few minutes and adds a lovely nuttiness.

Can I make the dressing vegan?

Yes, swap the Greek yogurt or mayonnaise for a plant-based alternative like vegan mayo or cashew cream, and adjust the sweetness and acidity to your taste for a delicious vegan variation.

Final Thoughts

I can’t recommend the Chicken and Wild Rice Kale Salad (Cubby’s Copycat) Recipe enough—it’s one of those dishes that feels both comforting and fresh every single time. Whether you’re looking for a hearty lunch, a nutritious dinner, or something pretty to bring to a potluck, this salad hits all the marks. Go ahead and give it a try; I promise it will become a favorite you’ll love sharing with friends and family!