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Tuesday, September 16, 2014

Chicken and Wild Rice Salad

I was recently in a café and noticed a lovely wild rice salad in the case.  Or at least I thought it was lovely until I realized it was chock full of raw red onions and some other ingredients I'm not super fond of.  Still, the idea of a wild rice salad appealed to me so I started putting together my ideal recipe.

What I came up with is perfect because it's great both warm and chilled/room temp.  That means, I was able to eat it for supper (warm) AND bring it to work the next day (chilled).  All you have to do is cook the wild rice according to the directions on the box (easy peasy) and then throw in a few other very simple ingredients: chopped/shredded rotisserie chicken, one chopped cucumber, some feta, and a simple vinaigrette made with olive oil, lemon, and oregano.  It will take about 20-25 minutes to pull together (the time it takes to cook the rice) but comes together as one of those one dish meals that's nice and satisfying.  Am I the only one who doesn't cook wild rice nearly enough?  That stuff is good, man!

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