Makes 4 servings
This salad is best made with grilled chicken, which you can cook in advance while the wild rice cooks.
For the salad
1 tablespoon olive oil
16 ounces boneless, skinless chicken breasts
Dash freshly ground pepper
2 cups cooked wild rice
1 cup coarsely shredded carrot
½ cup diced cucumber
½ cup diced red bell pepper
2 scallions, chopped
1 tablespoon minced fresh flat-leaf parsley
For the vinaigrette
¼ cup white rice vinegar
¼ cup fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
½ teaspoon pepper, or to taste
¼ teaspoon sugar
To complete the salad
12 leaves soft greens such as Boston lettuce
Halved cherry tomatoes and toasted chopped pecans for garnish
Brush the chicken with oil and grill for about 5 minutes per side, or until thoroughly cooked. Transfer the chicken to a plate and sprinkle with pepper; set aside.
Meanwhile, toss together the rice, carrot, cucumber, red pepper, scallions, and parsley in a medium bowl.
In a small bowl or measuring cup, whisk together the vinaigrette ingredients. Taste and adjust the seasoning.
Add ¼ cup of the vinaigrette to the rice mixture and toss.
When ready to serve, spoon the rice mixture onto 4 plates lined with soft lettuce leaves. Slice the chicken diagonally into thin strips; arrange atop the rice. Drizzle with the remaining vinaigrette and serve immediately.
Grill the chicken and prepare the rice mixture in advance; cover and refrigerate separately. Assemble the salads and drizzle with the remaining dressing just before serving.
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