On a scale of 1 - 5, we rated Salad #17 Chicken and Wild Rice Salad - 4.40
We really weren't sure about this salad when we tried it immediately after we made it. However, the next day it tasted great. We'll definitely be making this salad again.
Chicken and Wild Rice Salad (recipe from 200 Salads. . .thanks for the book, Sarah!)
1 cup uncooked wild rice, cooked according to directions
3 - 4 T. lemon juice (or more if needed)
2 cups cubed rotisserie chicken
1 red bell pepper, diced
1 1/2 cups sugar snap peas, cut into pieces
1 cup chopped pecan halves
2 avocados, cut into chunks
2 cloves garlic, minced
1 T. Dijon mustard
1/2 t. salt
1/4 t. pepper
1/4 cup sugar
1/4 cup red wine or apple cider vinegar
1/3 cup vegetable or olive oil
Rinse the cooked rice and then toss with the lemon juice in a large bowl; let cool completely. Stir in the chicken, bell pepper, peas and nuts.
Combine the dressing ingredients in a small bowl and then toss in the salad mixture along with the avocado.
On a scale of 1 - 5, we rated Salad #16 Carol's Harvest Salad - 4.75
We absolutely loved this salad! The flavors were amazing. The only reason it didn't get a 5.0 was due to the pecans being too sweet and that was our fault. We are planning to make this salad again in a few days!
Peeled and chopped pear
Gorgonzola cheese crumbles
Glazed walnuts or cinnamon pecans, chopped (We found an internet recipe for glazed pecans but it was too sweet. We'll try another recipe for cinnamon pecans or glazed walnuts next time.)
3/4 c. oil
1/4 c. cider vinegar
1/4 c. maple syrup
1 t. paprika
1 t. dry mustard
1 t. salt