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Cook the brown rice.
Remove the stems from the kale and finely chop it. Add the kale to a bowl, drizzle with a little olive oil and lemon juice, and massage the kale for a minute.
Add the finely diced apples, cooked chicken breast, cooked brown rice, dried cranberries, and cheese to the bowl with the kale.
Make the dressing by blending together the ¼ cup olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons lemon juice, 1 teaspoon maple syrup (optional), ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ cup cilantro until smooth.
Add the dressing to the salad and mix until fully coated.
Serve the salad, optionally with sweet potato fries.