Monday, February 13, 2012

Chicken & Wild Rice Salad w/ Almonds



I love having leftover roast chicken in the fridge. It makes for an easy Monday night dinner from Sunday's bird.

I made this healthy salad with leftover roast chicken from last night and Trader Joe's wild rice mix.

You can play around with the recipe by using different types of nuts (pistachios or pine nuts would be good); instead of raisins, you could use cranberries or apricots; and feel free to play around with the vinaigrette too. Taste it as you go and use what you have.

This recipe is from Cooking Light and it is going into the permanent rotation.

Chicken & Wild Rice Salad:

Dressing:
1/4 cup fig vinegar or white wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 garlic clove, minced
2 tablespoons canola or olive oil

Salad:

1 1/2 cups of cooked wild rice
1 cup chopped celery
1/2 cup shredded carrots
1/3 cup dried cranberries, golden raisins or a mixture
1/4 cup chopped almonds, toasted
2 tablespoons minced red onion
handful of chopped scallions
1 cup of shredded cooked chicken

Whisk dressing ingredients together and taste for seasoning. Keep at room temperature until ready to use.

Add the rest of the ingredients to a large bowl and coat with the dressing. Mix together and taste again for seasoning.



Serve at room temperature. Great the next day for lunch!

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2 comments:

Proud Italian Cook said...

Can I just tell you how good this looks! I'm roasting 2 chickens right now by coincidence and have TJ's frozen brown rice in my freezer, will be making this!

Janice said...

I do a similar thing just about every week--I use whatever grain I'm trying out, be it quinoa, barley, farro, and this week, kamut (who knew of such a thing?!?), leftover chicken, fresh herbs, some mix of vegetables....divine, healthy and, I might add, economical too. Brava!