- ¼ cup extra virgin olive oil
- ⅛ cup cider vinegar
- ⅛ cup maple syrup
- 1 tablespoon grainy mustard
- Pinch of salt and black pepper
- 2-3 cups cooked, chopped chicken or 2-3 fully cooked boneless chicken pieces
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt
- ½ tablespoon toasted sesame oil
- ¼ pound fresh Brussels sprouts, trimmed and thinly sliced lengthwise
- ½ cup roasted salted pumpkin seed kernels
- 1 ½ cups cooked mixed rice or wild rice
- ¾ cup mixed dried fruit (I used cranberries, cherries, and pears)
- ½ large firm apple, chopped (I used a Honeycrisp apple)
- 1 ½ cups roasted sweet potatoes
- 3 ounces goat cheese, crumbled
- ¼ cup chopped crispy fried onions
Whisk together the extra virgin olive oil, cider vinegar, maple syrup, grainy mustard, salt, and black pepper in a medium bowl until fully mixed and slightly thickened; set aside.
Toss the chopped chicken or coat the cooked chicken with the rosemary, thyme, pepper, salt, and sesame oil until evenly coated. If using cooked chicken pieces, slice them evenly after coating them with the herb mixture; set aside.
Toss the thinly sliced Brussels sprouts with 2 tablespoons of the vinaigrette and the pumpkin seeds in a bowl. In three large, shallow pasta bowls, arrange about ½ cup of the rice in the bottom of each bowl. Over that, arrange ¾ cup of the chicken, ¼ cup dried fruit, ¼ cup chopped apples, ½ cup each of the sweet potatoes, wild rice salad, and Brussels sprouts salad in in bowl. Sprinkle the sweet potatoes in each bowl with the crumbled goat cheese and the chicken in each bowl with the crispy fried onions. Drizzle the remaining vinaigrette evenly over the top of each bowl before serving.
- Yields: 3 servings
- Preparation Time: 30 minutes - assuming the chicken, rice, and sweet potatoes are all prepared in advance