Saturday, July 30, 2011

Wild Rice & Artichoke Chicken Salad



This meal/salad can be served, using warm rice and chicken, as an all in one dish meal serving four to six or taken chilled to a potluck. Canned artichokes can also be replaced with roasted red pepper, omitting the fresh red pepper.

Ingredients:
  • 3 cups cooked brown/wild rice mix (3/4 raw)
  • 1/2 rotisserie chicken, boned and chopped
  • 1 jar canned artichoke hearts, drained
  • 1 red pepper, chopped
  • 1 avocado, chopped
  • 3 Tbsp fresh parsley, chopped
dressing:
  • 1/4 cup grape seed oil
  • 2 Tbsp lime juice
  • 2 Tbsp finely chopped green onion
  • 1 Tbsp fresh ginger, grated
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper

Method:
  1. Ahead of time or an hour before serving, cook rice according to package directions. (usually twice the amount of water as rice)
  2. Combine dressing ingredients in a small container with a lid and shake well. Set aside.
  3. In a large bowl, combine rice, chicken, artichoke hearts, red pepper, avocado and parsley.
  4. Add dressing and stir gently to mix.
  5. Garnish with parsley. Store in airtight container in refrigerator.
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5 comments:

  1. This sounds delicious and a real time saver. The salad dressing looks really yummy and the combination of lime juice and ginger! Have a wonderful holiday weekend.

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  2. I think this is a refreshing days of summer heat. I'm actually grabbing the coffee cake recipe below. I think my clinic would like that next week. Debi

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  3. Like seven gates farm said, a perfect summer meal. Richard from Amish Stories

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  4. This sounds so yummy, I tried grapeseed oil a while ago and love it. I will be making this for me this week! xo,

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