March 13, 2010

Dinner: Wild Rice Salad

Chicken and wild rice make a scrumptious main-dish salad. I prepped it on a Sunday night when I was already in a kitchen for insta-dinner the next [busy] night. This Southern Living version (which isn't online-- lame) was sweet with dried cranberries and diced Granny Smith apples in a simple balsamic dressing, but you could throw in any fruits, veggies, and nuts that sound good to make it your own. I served it with Berry-and-Spice Whole Wheat Muffins and roasted asparagus.
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.

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