Kale and Chicken Brown Rice Salad with Cherries

Name: Kale and Chicken Brown Rice Salad with Cherries
Ingredients: 1 cup loosely packed basil leaves; 1⁄2 cup roughly chopped garlic scapes (about 4 scapes), or ¼ cup young, green garlic; 1⁄2 cup extra virgin olive oil; Juice of 1 lemon; 1 1⁄2 tbsp. sugar; 1 cup cooked brown rice; 2 boneless, skinless chicken breast halves, cooked and torn into bite-sized pieces; Fresh-ground black pepper; 1 (8 oz.) can quartered artichoke hearts, rinsed and drained; 2 cups chiffonaded lacinato kale (stems removed, leaves chopped into thin horizontal ribbons); 1⁄2 cup slivered almonds; 2 cups cherries, pitted and halved

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This summery salad, which pairs chicken with thin ribbons of raw kale and brown rice, offsets a garlicky pesto dressing with sweet red cherries. Best at room temperature, it keeps well in the fridge...

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Ingredients

1 cup loosely packed basil leaves
1⁄2 cup roughly chopped garlic scapes (about 4 scapes), or ¼ cup young, green garlic
1⁄2 cup extra virgin olive oil
Juice of 1 lemon
1 1⁄2 tbsp. sugar
1 cup cooked brown rice
2 boneless, skinless chicken breast halves, cooked and torn into bite-sized pieces
Fresh-ground black pepper
1 (8 oz.) can quartered artichoke hearts, rinsed and drained
2 cups chiffonaded lacinato kale (stems removed, leaves chopped into thin horizontal ribbons)
1⁄2 cup slivered almonds
2 cups cherries, pitted and halved