Chicken Salad for all Occasions
Spring and Summer bring forward a multitude of occasions for gathering and sharing food. Whether it be a wedding or baby shower, graduation party or just a summer picnic, this chicken salad is a delight to share with friends and family. The recipe is a bit of a twist on classic chicken salad in that I add cooked long grain wild rice, tossing it all together with a home made salad dressing with just a touch of mayonnaise. To make things easy, use rotisserie chicken bought from the grocer, or simply poach 2 boneless chicken breasts. I like this served chilled or just slightly room temperature.
Chicken Salad with Wild Rice3 cups of cooked long grain wild rice
2 chicken breasts, cooked - skin removed
3 green onions
1/2 red bell pepper
1/3 cup of frozen green peas, thawed
1/2 cup toasted pecans, chopped
salt & pepper
Lettuce leaves for serving
Add the cooked wild rice to a large mixing bowl. Cut or shred the chicken into bite size pieces; add to the bowl with rice. Thinly slice the green onions, using the whites and the green tops. Dice the red pepper into 1/4 inches pieces. Add the green onion, red pepper, green peas and chopped pecans to the chicken and rice mixture. Season with salt and pepper. Toss together with the dressing to combine. Refrigerate until ready to serve. Serve in lettuce cups or over chopped tender lettuce leaves.
Creamy Salad Dressing:
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
2 tablespoons apple cider vinegar
6 tablespoons olive oil
2 tablespoons mayonnaise
1 tablespoon chopped parsley and chives, combined
In a small bowl, add the Dijon mustard, honey, salt and pepper; whisk to combine. Add the vinegar; whisk to combine. Slowly drizzle in the oil, whisking vigorously while doing so. Whisk in the mayonnaise. Stir in the chopped herbs.