Thursday, January 25, 2018

santa rosa chicken and rice salad

What the heck- I can't get this this photo the right way and this salad is Hall of Fame.  It's so simple and fresh and tasty.  I think it's the avocados.  And the dressing.  And the quinoa and brown rice blend.  And the red peppers.  And the sugar snap peas.  Everything just tastes soooo good together.

santa rosa chicken salad (adapted from Mel's Kitchen Cafe)
1 box Near East Quinoa and Brown Rice bland, cooked as directed then cooled
2 big chicken breasts, cooked and shredded then cooled (I cooked mine in a slow cooker)
1 large avocado, diced
1 red bell pepper, diced
1 cup sugar snap peas, sliced into small pieces

dressing:
1/3 cup unseasoned rice vinegar
1/3 cup vegetable oil
2 cloves minced garlic
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon sugar
1/4 teaspoon salt
sprinkle of pepper

Put all the salad ingredients in a large bowl.  Put all the dressing ingredients in a container with a tight fitting lid and shake until thoroughly mixed.  Pour half the dressing over the salad and stir gently to combine.  If you need more dressing, use it- I didn't think it needed any more.  Serve right away or refrigerate.




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