January 02 , 2016

Samantha

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I was inspired to make this salad at home after I found a Chicken-Wild Rice-Quinoa salad at my favourite local cafe – Caffe Divano (if you are in the area, go visit them – great coffee and food).  Here is my simple and tasty version I made at home.

Ingredients

Serves 2-3 as a main course.

  • 2 c. (approximately) cooked chicken, chopped or shredded
  • 3 celery sticks, chopped
  • 1 apple, cubed
  • 3/4 c. red onion, finely chopped
  • 1/2 c. dried cranberries, unsweetened
  • 1/2 c. pecans, roughly chopped
  • 1/2 bunch cilantro, finely chopped
  • 1/2 – 1 c. wild rice, cooked (or wild rice and quinoa mix)
  • 2 -3 handfuls of fresh arugula
  • 2 lemons, juice only
  • 2 – 3 tbsp extra virgin olive oil
  • salt and pepper to taste

Directions

Combine all ingredients in a large bowl and toss.  Enjoy this salad warm or cold.

Notes

While this recipe calls for cooked chicken, we often don’t have any leftovers so instead I poach two chicken breasts in water (with salt and sometimes herbs) while I’m chopping up the other ingredients.  Poaching the chicken breast in a liquid helps them from drying out but you still have to watch that you don’t overcook them – no one like sawdust!

And if you precook the rice and then cool it, you’ll be getting some resistant starch to feed your gut bacteria.  Win-win for everyone!

This recipe was originally published on Samantha’s personal blog Project: Be Healthy.  Follow her on Instagram @PoMoPaleo, and read her profile here. For more of her recipes, visit her blog.

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