Photo: Belén Fleming of Belu Photography
This is a wonderful recipe that my mother has made for years. It’s great to serve for lunch when entertaining family or friends. I love the nuttiness of the wild rice, creaminess of the avocado and the crunch of the pecans. This salad is great without the chicken too. For a vegan version or side dish, omit the chicken, and add extra red peppers and snow peas.
Wild Rice Salad With Chicken
- 6 cups of cooked wild rice, cooled
- ½ lemon, juiced
- 2 chicken breasts, cooked and cubed
- 1 red pepper, diced
- 4 green onions, chopped
- 3 oz. snow peas, cut in 1-inch pieces
- 2 cloves of garlic, minced
- 1 Tbsp. Dijon mustard
- ½ tsp. sea salt
½ tsp honey - ¼ tsp black pepper
- ¼ cup rice vinegar
- ⅓ cup olive oil
- 1–2 avocados, diced
- 1 cup pecans, toasted and halved
In a large bowl, toss the wild rice with the lemon juice. Add the chicken, red pepper, green onions and snow peas. In a small food processor, combine the garlic, Dijon mustard, sea salt, honey, black pepper and rice vinegar. With the food processor running, slowly add the olive oil to make a dressing. Add the dressing to the salad, and toss well. Right before serving, add the avocados and toasted pecan halves, and lightly toss.
Emily Maxson is a Medina recipe developer and author of Emily’s Fresh Kitchen Cookbook and Real Food. Every Day. For more recipes, visit emilysfreshkitchen.com, or follow her on Instagram @emilysfreshkitchen.
