The tender chicken, herbed vinaigrette, crunchy cabbage, sweet apples, and the savory wild rice all come together for a very delicious salad that is a great replacement for your everyday boring lunch fare. This would be a great addition to a brunch. Or you can just eat it for several days for lunch as we did.
Chicken and Wild Rice
Salad with Arugula
- ½ cup uncooked wild rice, cooked to package directions and cooled
- 2 cups diced or shredded cooked chicken
- 3 green onions, thinly sliced
- 3 stalks celery, diced
- 1 apple, diced
- Kosher salt and freshly ground black pepper
- 1 cup finely sliced purple cabbage
- 4 oz. arugula
Herbed Vinaigrette
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 1 tbsp. honey
- 2 tbsp. fresh herbs, minced, any combination (basil, thyme, oregano, tarragon, parsley, etc.)
- Kosher salt and freshly ground black pepper
- Place cooked and cooled rice in a large bowl. Add cooked chicken, green onions, celery and apples.
- Combine vinaigrette ingredients in a glass measuring cup and whisk to combine. Pour about ½ of the vinaigrette over the chicken and rice mixture and toss to combine. Season with salt, pepper, and additional vinaigrette to taste. Cover and refrigerate for at least 1 hour.
- After chilling, serve salad on a bed of sliced cabbage and arugula. Serve with additional vinaigrette if desired.
