Healthy eating doesn’t have to be boring, and this Chicken & Wild Rice Salad offers plenty of texture and flavour.
There truly is nothing worse, than sitting down to eat a healthy salad only to feel hungry 20 minutes later. If this is generally what happens to you to, then this chicken salad recipe might be worth trying, and with the addition of the brown and wild rice mix, I find it helps to bulk out the recipe nicely.
This is one of those dishes that I love to serve up on a big share plate and place in the middle of the table and watch as everyone digs in. Yes it’s messy and you will end up with bits of salad and rice all over your table, especially if you have kids, but for us, there is something really nice and togethery (yes that is a word) about everyone sharing the one plate.
The salad itself is super easy and relatively quick to put together, which means you can have it on the table within 15 minutes of walking through the door after a day at work. I use my Shredded Chicken recipe and whilst this is cooking I’m busy cutting up the vegies, tossing some mixed salad leaves on to the plate and throwing a few ingredients together to make the slightly tangy sauce, all whilst trying not to burn (insert forget about) the nuts toasting in the oven.
As this is a weeknight dinner, I have used a few cheats so that you can have this on the table super quick. If you don’t have time to cook the Shredded Chicken then you can substitute for a rotisserie chicken and not everyone has time to cook up a pot of brown and wild rice, so why not make life easier and invest in the Uncle Ben’s Microwavable Brown/Wild Rice packets that are ready in 90 seconds! Both of these ingredients are available at either of the big two supermarkets here in Australia.
Chicken & Wild Rice Salad
- 1 cup flaked almonds
- 3 cups shredded chicken rotisserie / store-bought
- 1 medium red capsicum diced
- 1/4 cup shallots / green onions sliced finely
- 250 gram Uncle Ben's Brown & Wild Rice
- 3 tablespoons soy sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
Preheat your oven to 180C / 350F / Gas mark 4
Line a baking tray with grease-proof paper. Spread the flaked almonds in a single layer across the baking tray. Bake for 4-5 minutes. Nuts are toasted when they are fragrant and slightly golden. If not there after 5 minutes, continue to bake for a minute at a time. Continue to check until they are fragrant and golden brown.
To make the sauce, you will need a large mixing bowl. Add the soy sauce, rice wine vinegar and sesame oil and whisk together.
Prepare the rice as per packet instructions.
Add the rice, chicken, almonds, capsicum and shallots to the sauce. With a set of tongs, toss the mixture to combine.
To serve, take a share plate, spread a few handfuls of mixed salad leaves over the plate and then add the tossed rice, chicken, almonds, capsicum and shallots mix over the middle of the mixed leaves.