Monday, June 19, 2017

Fruity Rice and Chicken Salad


This salad serves quite nicely as a summer time meal. You can change fruits to your preference. I'm thinking mango or pineapple would be good.

Caramelized Almonds:
  • 1/2 cup sliced almonds 
  • 2 tablespoons sugar
  1. Stir together almonds and sugar in a skillet. Place over medium heat stirring constantly until sugar melts and the almonds start to turn golden. Watch carefully as they will burn quickly. 
  2. Remove from skillet onto a plate and set aside to cool.
Salad Ingredients:
  • 2 chicken breasts, cooked and cubed
  • 1 cup cooked rice, either brown or white 
  • 3/4 cup celery, diced
  • 3/4 cup green or red grapes 
  • 1/2 cup fresh blueberries
  • 1 small (284 ml/10 oz) can of mandarin oranges
  1. Combine chicken, rice, celery, grapes, blueberries, and mandarin oranges.
  2. Add dressing to the chicken combination and toss well.
  3. Refrigerate salad at least 1 hour before serving. Just before serving stir in the caramelized almonds.
  4. Serves: 2 to 4 depending on appetites:)
Dressing:
  • 1/2 cup mayonnaise 
  • 1 tablespoon vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon orange juice
  • 1 tablespoon honey
  • 1/8 teaspoon salt 
  • 1/8 teaspoon black pepper
  • To a small jar with a screw top, add dressing ingredients, shake well and pour over salad.
  • Dressing can be made ahead of time and refrigerated.
* Sometimes I use flavor infused oil or vinegar. It's a nice change.


2 comments:

  1. Betty - what a pretty and delicious sounding salad! Perfect way to use up that cup of rice that is left over from dinner. I can also see making this in double the amount for a summer potluck picnic or bridal shower!

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  2. That sounds like something I would really enjoy. Thank you, Betty .. and it is naturally gluten free !

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