Ingredients
Salad Ingredients
- 2 cups cooked wild rice
- 1 1/2 cups cooked diced boneless skinless chicken breasts
- 1 cup diced celery
- 1 cup shredded carrots
- 2 green onions, sliced thin
- 1 apple, diced
- 1/3 cup dried cranberries
- 1/3 cup chopped unsalted cashews
Vinaigrette
- 2 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
Instructions
- Cook the Wild Rice: Prepare the wild rice according to the package instructions. Once cooked, allow it to cool to room temperature before transferring it to a large serving bowl.
- Add Salad Ingredients: To the bowl with wild rice, add the diced chicken, celery, shredded carrots, sliced green onions, diced apple, dried cranberries, and chopped cashews. Mix gently to combine all ingredients evenly.
- Prepare the Vinaigrette: In a small bowl or jar, combine balsamic vinegar, dijon mustard, maple syrup, and olive oil. Whisk or shake vigorously until the dressing is fully emulsified and smooth.
- Toss the Salad: Pour the vinaigrette over the salad mixture and stir until all ingredients are evenly coated with the dressing.
- Season and Serve: Taste the salad and adjust seasoning with salt and pepper as desired. Serve immediately or chill the salad in the refrigerator until ready to serve.
Notes
- Wild rice cooking times vary; follow package directions for best results.
- Chicken can be grilled or baked ahead of time and cooled before dicing.
- For a vegan version, replace chicken with chickpeas or tofu and ensure maple syrup use fits dietary preferences.
- Salad can be stored covered in the refrigerator for up to 2 days for best freshness.
- Cashews can be lightly toasted to enhance flavor if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
