Chicken and Wild Rice Salad


Prep Time

60 minutes

Prep Notes

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! 

Cooking Time

45 minutes for the rice and 25 minutes for the chicken

Yields

6 servings

Ingredients

Salad:

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

Dressing:

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

Directions

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.




Notes

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!!

Credit

Deb Elliot