Easy Chicken Salad Recipes | Wild Rice Chicken Salad
My favorite kinds of recipes to bring to potlucks are the ones that leave an empty dish to take home. That means people liked it. I like to pretend I’m a contender on Top Chef*. My goal is to have people talking. Who knows, maybe I am attention starved?
Last week we were invited to a party at a park, I whipped up an easy favorite, Wild Rice Chicken Salad. It’s gluten and dairy free and can be used as a side or main dish for a light lunch.
You don’t have to, but think about making this the day before with the exception of Avocado. This will allow the seasonings to marinate in the chicken and rice, for even better flavor.
How To Make Wild Rice Chicken Salad
3 cups long grain wild rice mix, cooked (Uncle Ben’s or Trader Joe’s already cooked works great)
Juice of 1 lemon
3 chicken breasts halves or Roasted Rotisserie Chicken, cooked and diced (optional)
1 red bell pepper, diced
3 oz. Chinese peapods, ends removed
1-2 Large Avocados
2 cloves garlic, minced
1 tablespoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
1/3 cup seasoned rice vinegar
1/3 cup vegetable oil
- Mix all dressing ingredients together and set aside (I use a Cuisinart Immersion Hand Blender *)
- In serving bowl add rice, chicken, chinese peas, and red pepper and slowly stir in dressing making sure it’s all well incorporated. Refrigerate
- Right before serving dice up your avocado and gently toss in small bowl with lemon juice. Add to salad and serve.
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