Santa Rosa Chicken and Wild Rice Salad
User Reviews
4.8
Santa Rosa Chicken and Wild Rice Salad
Description
This salad starts with a cooked wild rice blend cooled to room temperature, which forms a nutty, chewy base. Roasted or rotisserie chicken adds protein, mixed with crisp bell pepper pieces and blanched sugar snap peas (or asparagus). Creamy avocado rounds out the components with softness. A dressing made of rice vinegar, neutral oil, minced garlic, lemon juice, Dijon mustard, sugar, salt, and pepper is shaken until emulsified and partially mixed with the salad to coat without overwhelming the ingredients.
The resulting salad balances earthy grains with fresh vegetables and savory chicken, accompanied by a bright and mildly tangy dressing. It can be served over chopped butter lettuce, tossed with the lettuce, or on its own for various serving preferences.
Rice blends can vary; brown rice or quinoa mixes work similarly. Both the rice and dressing can be prepared in advance to save time. Adjust the salt and sugar in the dressing if using seasoned rice vinegar. Refrigerate the salad to meld flavors, and toss with reserved dressing if cooled before serving.
Ingredients
Salad:
- ¾ cup wild rice blend
- 2-3 cups chicken rotisserie chicken is a great option (see note, cooked, diced or shredded
- 1 red bell pepper diced
- 1 cup sugar snap peas chopped, blanched asparagus works great as a sub
- 1-2 avocado peeled and diced
- 1 butter lettuce chopped (optional, head
Dressing:
- ⅓ cup rice vinegar unseasoned
- ⅓ cup neutral-flavored oil like vegetable, canola, avocado
- 2 cloves garlic finely minced
- 1 tablespoon lemon juice fresh
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- ¼ teaspoon salt
- Pinch black pepper
Instructions
- Cook the rice according to package directions. Scoop the cooked rice into a large serving bowl and let cool to room temperature (alternately, the rice can be made ahead of time and stored in the refrigerator until needed).
- Add the chicken, bell pepper, peas (or asparagus, if using), and avocado.
- For the dressing, combine all the ingredients in a jar or blender and shake/process until well-combined. Add additional salt and pepper to taste, if needed.
- Pour about 2/3 of the dressing over the salad and toss to combine. Add more dressing to taste or for desired consistency, if needed.
- Serve immediately or refrigerate the salad for 1-2 hours (you may want to save a bit of the dressing and toss the salad with it before serving if it has been refrigerated).
- Give the salad a good toss before serving.
- The chicken and rice salad can be served: a) on its own, b) over a bed of chopped butter lettuce, or c) tossed WITH the butter lettuce. Yum!
Notes
- Wild rice blends are flexible; various medium-grain rice or quinoa mixes can be used.
- Rotisserie chicken works well for convenience, but any cooked chicken can be substituted.
- Rice and dressing can be made ahead of time and refrigerated for easier meal assembly.
- If using seasoned rice vinegar, reduce or omit added salt and sugar, adjusting seasoning at the end.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 337kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 19g | 38% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 40mg | 13% |
| Sodium | 167mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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