This “Wild Rice and Arugula Salad” is an amazing meal all on it’s own: wild and brown rice, greens, roasted chicken, grapes and pepitas make it a complete and satisfying meal. (This post contains affiliate links. See full disclosure at bottom of page.)
This is the perfect salad to make the day after you roast a chicken. You can use the leftovers or you can just use organic rotisserie chicken from the market. This salad is less about the greens and more about the combination of flavors we top the greens with: sweet grapes, savory chicken, salty pepitas, and nutty brown and wild rice are the perfect combination set atop peppery arugula!
The Pear Chardonnay dressing is light, sweet and ‘barely there’, adding just enough flavor to enhance but not overwhelm the salad ingredients.
I love this salad anytime but love to serve it at showers and brunches! It’s so pretty and definitely unique!
The Recipe: Wild Rice and Arugula Salad
Tips and what you will need: If you can’t find a quality Pear Chardonnay Vinegar at the grocery store you can have it delivered to your door!
If you are in need of non-toxic, non-stick pans, I recommend Xtrema Ceramic !
- The Salad:
- 3 cups wild or baby arugula
- Wild and basmati rice blend rice (1-1/2 cups rice cooked to package directions)
- 1 cup red grapes, cut in half
- ⅓ cup Pepitas or cashews, roasted and salted
- 1-1½ cups shredded Roasted chicken, leftover or use rotisserie
- Pear Chardonnay Dressing:
- ½ cup extra virgin Olive Oil
- 3 Tablespoons Pear Chardonnay vinegar
- 1 Tablespoons honey
- 1 generous pinch sea salt
- ½ tsp freshly ground pepper
- Cook rice according to package instructions and allow to cool. Tear or cut chicken into bite size pieces. Place arugula, chicken, grapes and pepitas (or cashews) in a bowl and toss with Pear Chardonnay dressing.
- Pour vinegar and oil into a lidded container and shake or whisk till well blended. Leftovers can be saved in the fridge for 3 weeks.
- To plate individually: Place a layer of wild rice on a plate, spoon dressed salad mixture on top and serve.
- To serve to a large group: Place all rice on a platter, then top with dressed salad.
- The Pear Chardonnay Vinegar and organic olive oil are from a Winery in Sonoma California.
For another complete meal salad click! Enjoy~ Linda Spiker
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Post tags: Gluten free, dairy free
Post tags: salads, dairy free, gluten free, vegetables