Sunday, March 18, 2012

Chicken & Wild Rice Salad with Almonds & Cranberries

This recipe is simple, healthy and full of flavor! I serve it as a meal with a nice piece of crusty bread. I use the white meat from a rotisserie chicken to save gobs of time! I really enjoy the nutty, rich flavor the wild rice brings to this dish.

1/4 c. white wine vinegar
2 tsp sugar
1 tsp dijon mustard
1 garlic clove, minced
2 Tbl canola oil

2 c. chicken broth
1 1/2 c. uncooked wild rice
1 Tbl butter
white meat from a rotisserie chicken, chopped into bite sized pieces
1/4 tsp salt
1/8 tsp pepper
2 celery ribs, finely chopped OR 1 red bell pepper, finely chopped
2 carrots, shredded
1/3 c dried cranberries
1/4 c chopped almonds (or pecans)
3 green onions, finely chopped

Mix dressing ingredients in a tight fitting container and shake well to combine. 

Combine broth, rice and butter in saucepan; bring to boil. Cover, reduce heat and simmer for 45 min or until rice is tender and liquid is absorbed. Remove rice from heat and cool.

Combine remaining ingredients in a large bowl. Add cooled rice.  Add dressing and toss. Cover and chill for at least three hours (this meal is best eaten when everything is cold! The leftovers are excellent!).


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