Chicken and Wild Rice Salad with Tangerines

Ali Segersten (author) Apr 06, 2010
Lunch American Meal Prep Recipe Poultry Rice Salads Whole Grain Dish
Detox Chicken and Wild Rice Salad with Tangerines
Difficulty
Average Recipe
Prep Time
20 minutes
Cook Time
50 minutes
Servings
6

Serve this scrumptious salad over mixed organic greens for a balanced meal. This salad is best served at room temperature. This lets the olive oil in the dressing soften. Use leftover chicken from a whole roasted chicken in this salad or use my Poached Chicken Breast recipe to quickly cook up the chicken you need for this salad. You can also cook a whole chicken on the stove and freeze the broth for later use, and use the meat for this salad. 

Read more about this recipe on the blog.

Chicken & Wild Rice Salad with Tangerines & Hazelnuts

Preparation Note

You will need 5 cups of cooked Basic Wild Rice for this recipe.

Salad

5 cups cooked wild rice
2 cups diced cooked chicken
1 cups raw hazelnuts toasted and chopped
4 tangerines peeled and segmented (or satsuma mandarins)
4 green onions sliced into thin rounds
¼ cups Zante currants (optional)
1 cups chopped parsley

Dressing

⅓ cups freshly squeezed orange juice
⅓ cups extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoons Herbamare
¼ teaspoons freshly ground black pepper

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