I love this salad. Like, so much that I made it yesterday and I am eating the last of it as I write. The recipe makes enough for 8-10 servings, you guys. I mean we did have it for dinner last night and my husband took some for lunch today but seriously, me, pull yourself together.
About five years ago a client of mine gave me a bag of amazing, beautiful wild rice that was grown on her family’s farm…and she included a recipe very similar to this one with it. It is an awesome recipe and I have been making it regularly ever since then but just last night I decided to turn it Asian. Why, you ask? Apparently you are unaware that I was born in Thailand in my past life and love and adore anything with Asian flavor..hence, why I am able to eat enough servings of this stuff to feed a small country. I will never make it the old way again…it’s seriously craveable.
Asian Chicken Wild Rice Salad
Note: this salad gets better with age so make it in advance if you are able.
1 Large Garlic Clove, grated or pressed
1/3 Cup Rice Wine Vinegar, unseasoned
1/2 Cup Olive Oil
1/2 Tablespoon Sesame Oil
1 Tablespoon Dijon Mustard
3 Teaspoons Agave Nectar or Honey
3/4 Teaspoon Salt
1/4 Teaspoon Pepper
2 Cups Cooked Chopped Chicken
1 1/2 Cups Wild Rice
1 Red Pepper, diced
1/2 Cup Sugar Snap Peas, sliced
4 Green Onions, Chopped
Chopped Walnuts or Almonds, optional
Diced Avocado, optional
Cook wild rice according to package directions substituting chicken stock for half the amount of water recommended.
Make vinaigrette: In a small bowl combine garlic, vinegar, olive oil. sesame oil, dijon, agave or honey, salt and pepper. Whisk until well combined.
Make salad: Combine chicken, wild rice, red pepper, snap peas and green onions in a large bowl. Pour vinaigrette over and mix to coat well. Chill. Serve topped with diced avocado and nuts, if desired. Makes 8-10 servings.