I had this yummy wild rice chicken salad while on vacation in MN. Most everything else that I ate was beer battered and deep fried so this was a nice change for me. I loved it so much that I made it immediately when we returned to Atlanta.
Now I’m sharing one of my Typical Suburban Recipes with you all. I hope you’ll try it and then come back, leave me a comment and let me know how much you enjoyed it.
I realized I never took a picture of it once I mixed the two portions together. Bummer.
2 large cloves garlic, minced
1 Tbs Dijon mustard
1/2 tsp salt
1/4 tsp sugar
1/4 tsp fresh ground pepper
1/4 cup rice wine vinegar
1/3 cup vegetable oil
Combine in food processor, blend thoroughly
4 cups cooked wild rice (cooked with chicken stock) Juice of 1/2 lemon
1 whole chicken breast, cooked and cubed
3 green onions, including tops sliced
1/2 red pepper diced
2 ounces pea pods cut into pieces
1-2 ripe avocados, cut into medium sized pieces
1 cup toasted pecan halves
Toss warm rice with lemon juice, cool.
Add chicken, onions, red peppers and pea pods; toss with dressing.
Cover. Refrigerate for 2-4 hours. Just before serving add avocado and pecans, toss gently together, transfer to salad bowl and garnish with lettuce leaves.
I substituted the chicken breast for shredded and then diced rotisserie chicken. And I double the batch to be sure we had lots of leftovers for lunches. And instead of the lettuce leaves I served it with the tortilla chips that have a hint of lime. You can scoop up this salad in a chip and wa-la. Instant yum!
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