Author: Robin

Rainbow Chicken Salad

Prep Time: 15 minutes

Serves: 4-6

Recipe by Healthy Living How To

Ingredients

• 2-3 lb. Organic Free-Range Chicken, Cooked
• Green, Red, Yellow, Orange Bell Pepper
• Celery
• Jicama
• Carrots
• Green Onion
• Mayonnaise or Lacto-Fermented Mayonnaise
• Celtic Sea Salt & Coarse Ground Black Pepper
• Oven-Roasted Pecans, Walnuts or Sliced Almonds

Optional Fruit Add-Ins

• Purple Seedless Grapes, Sugar-Free Dried Cranberries, Green Apple, Raisins

Directions

1. Choose whatever method you prefer and cook the chicken. When making a chicken for the shredded meat (as opposed for the presentation), I use the pressure cooker. It’s done in 20 minutes.  Chop or shred chicken and place in a large mixing bowl.

2. Lay out nuts on parchment lined cookie sheet and oven roast at 350º F for 10 minutes or so. If using pecans or walnuts, you will chop once roasted and cooled.

3. Get a sharp knife and cutting board out and begin chopping all your veggies. I like to really bulk up the salad, so I use a lot of veggies. If using fruit, dice it up now as well. You decide how much you want to use. Throw veggies on top of the chicken.

4. To the chicken and veggies, plop two large dollops of mayonnaise on and mix. Add as much mayo as you desire. Season with salt and pepper to taste.

5. Finally serve and top with roasted nuts. Enjoy!

Original recipe found here.

We made this for tomorrow’s neighborhood pot luck.  Yum!  I’m glad we made a double batch.

¾ cup wild rice
½ cup quinoa, rinsed if necessary
¼ cup extra-virgin olive
¼ cup fruity vinegar, such as raspberry or pomegranate
¾ tsp salt
¼ tsp freshly ground pepper
2 cups halved pitted fresh sweet cherries
2 stalks celery, diced
¾ cup diced aged goat cheese, smoked Cheddar or other smoked cheese
½ cup chopped pecans, toasted

1. Bring a large saucepan of water to a boil over high heat.  Add wild rice and cook for 30 minutes.  Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more.  Drain and rinse with cold water until cool to the touch; drain well.

2. Meanwhile, whisk oil oil, vinegar, salt and pepper in a large bowl.  Add the rice and quinoa, cherries, celery, cheese and pecans and toss to combine.  Serve at room temperature or cold.

Makes 8 servings, about 3/4 cup each.
Per serving: 282 calories; 16 g Fat; 4 g Sat; 9 g Mono; 10 mg Cholesterol; 27 g Carbohydrates; 8 g Protein; 3 g Fiber; 265 mg Sodium; 258 mg Potassium.

Link to Source