I cooked my chicken with Greek spices and olive oil in a skillet to make sure it had plenty of flavor; boiled chicken tastes so blah to me unless it is covered up really well, even if it is easy and healthy.
Wild Rice Salad
1 (6-oz.) package quick-cooking long grain and wild rice mix
2 cups chopped cooked chicken
½ cup dried cranberries
1 Granny Smith apple, peeled and diced
1 medium carrot, grated
1/3 cup balsamic vinegar
¼ cup olive oil
¼ teaspoon salt
¼ teaspoon pepper
2 green onions toasted
½ cup sliced almonds, toasted
Cook rice according to package instructions; cool. Stir together chicken, next 8 ingredients, and rice in a large bowl. Cover and chill 8 hours. Sprinkle with almonds just before serving.
No comments:
Post a Comment
Pretty please share your thoughts!