You can substitute smoked salmon for the chicken, or if you prefer vegetarian, try shelled edamame (make sure to cook before adding). I like to make this salad in phases. I might make the wild rice the day before so it can chill. And I'll grill or cook the chicken ahead too. Then this salad goes together in a snap!
45 minutes for the rice and 25 minutes for the chicken
4C. cooked wild rice ( toss warm rice with juice from ½ lemon- chill)
2 boneless/skinless chicken breasts cooked( any way you prefer) and cubed
3 green onions, sliced
½ red pepper, diced
2oz sugar snap peas, cut in 1” pieces
1C. toasted pecan halves (350 oven for 8-10 minutes)
1 avocado cut in small pieces
2 large garlic cloves, minced
1T. Dijon mustard
½ tsp sea salt
¼ tsp honey or agave nectar
¼ tsp freshly ground pepper
¼ cup rice wine vinegar
1/3-cup olive oil
1. Cook wild rice according to package directions. The time will vary depending of the type of wild rice you buy. Drain, and toss with juice from 1/2 lemon
2. Cook chicken as desired. Grill 15 minutes, bake 15-20 minutes, or boil for 15-20 minutes. The chicken meat should register 165* with a meat thermometer when it is done.
3. Toss all salad ingredients together except avocado and pecans, in a large salad bowl. Add avocado and pecans just before serving for best results.
4. Whisk together the dressing ingredients in a small jar. until emulsified Just before serving, toss with the salad ingredients. Then add the avocado and toasted pecans.
This is a healthy and delicious salad. We make this for summer afternoons at the cabin, but it sure works well anytime of year. Bring it to potlucks for rave reviews!!