This chicken salad uses a rotisserie chicken to save time and has nutty wild rice plus loads of fresh vegetables. It’s a complete meal in a bowl!
Ingredients
1 ½cupuncooked wild rice
3cupsshredded chicken
4cupsbaby spinach
3stalks celery, chopped
½red onion, chopped
1cupsweet corn
Lemon Honey Vinaigrette:
1lemon, juice only (about 3 tablespoons juice)
1tablespoonhoney
1teaspoonDijon mustard
½cupolive oil
Pinchof salt and pepper
Instructions
For the vinaigrette, whisk together ingredients in a small bowl. Set aside for later. Adjust flavors to your liking.
For wild rice, rinse the rice well in a mesh strainer until the water is clear. Add rice to a small pot with water. I usually start with three cups of water for 1 ½ cups wild rice. You might need more. Bring to a simmer, cover with a tight fitting lid, and simmer the rice for 40-45 minutes until it’s tender. Check the rice half way through and if the pot is dry, add another cup of water. When rice is tender, which can take some time, drain off any extra water, remove pot from the heat and allow rice to steam for 5 minutes. Then fluff with a fork.
For chicken, remove skin from the rotisserie chicken and shred into pieces. You need about three cups of shredded chicken for the salad and you might have leftovers. Save the rest for stock!
Make the salad by mixing the cooled rice and spinach together in a large bowl. Layer on the shredded chicken, corn, red onion, and celery. Drizzle with dressing and season to your liking.
Serve salad immediately or store in the fridge for 3-4 days.