Wednesday, August 29, 2012
Wild Rice Chicken Salad
So I just got this AWESOME recipe from one of my dearest friends and a great cook, Kathy Bushong. She made this for my fabulous wedding shower...almost 10 years ago. I've made it today for a potluck lunch for our ladies bible study tomorrow. Here's my version with a few additions:
Kathy Bushong's Wild Rice Chicken Salad
1 box long grain and wild rice (Zatarain's is best for this, Jewel carries it); prepared and cooled
1 cup low fat Hellmen's mayo
2 cups champagne grapes (or red grapes, halved)
3 cups shredded and/or chopped rotisserie chicken with the juice from half a lemon squeezed over it
4 stalks celery, diced small
1 cup chopped toasted, salted pecans (Trader Joe's has good ones)
1/4 cup italian parsley, minced
kosher salt and freshly ground pepper, to taste
Combine everything the day before you intend to serve, the salad should be nicely chilled. One recipe feeds about seven people, you can put a serving in a little Boston lettuce leaf and throw a mini fresh croissant (also from Trader Joes) on the side for a lovely lunch!
Also, with this you can add or subtract more of anything...more celery to stretch it further, less or a different kind of nut, dried cranberries or currants instead of grapes....the possibilities are just about endless!