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Red, White and Blueberry Chicken Salad

Sunnyside Cook

Dawn Dobie
Make-ahead salad that combines moist chicken, sweet blueberries, red bell pepper with a nutty rice base
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 6

Ingredients
  

For the salad

  • 1 cup brown rice
  • 2/3 cup wild rice [see recipe instructions for alternative rice approach]
  • 5 cups leftover cooked chicken or turkey torn or cut into bite-size strips
  • 1/2 cup chopped pecans
  • 1/2 cup thinly sliced red bell pepper
  • 1/4 cup minced fresh parsley leaves
  • 4 handfuls of fresh blueberries
  • 8 ounces baby spinach or arugula leaves

For the dressing

  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1/2 tablespoon Dijon mustard
  • 1/4 cup canola or peanut oil
  • 1/4 cup extra-virgin olive oil

Instructions
 

  • Cook the rices according to package directions. (I cooked the brown rice about 40 minutes and the wild rice 45 minutes--separately--and then combined the two.) [Or substitute 1 2/3 cups wild, red, and basmati rice mixture and cook in 2 1/2 cups chicken stock according to the rice’s package directions.)
  • While the rice is cooking, make the dressing. Combine the dressing ingredients in a small bowl and whisk until mixed together.
  • When the rice is cooked, move it to a large bowl and pour half of the dressing on it. Mix the grains and dressing well. Do this while the rice is warm so that it can absorb the flavors of the dressing as much as possible. Leave at room temperature to cool.
  • Toss the rice mixture with the other ingredients (except for the spinach) with the remaining dressing. Taste for seasoning, as rice salads frequently need more salt and pepper.
  • Right before serving either toss the rice and chicken salad with the spinach leaves and serve --or serve a heaping scoop of the rice and chicken salad over a bed of spinach leaves.

Notes

The rice and chicken salad can be made a day ahead of time. Cover and refrigerate. Allow to come to room temperature for about 30 minutes before serving. Add spinach right before serving.
Adapted from Diana Henry's "Chicken, Wild Rice, and Blueberry Salad" in Plenty: Good, Uncomplicated Food for the Sustainable Kitchen