Admit it.. you have taken one of these home before..
You didn’t mean to buy one, but somehow that sneaky bird broke out of formation and flew his little plastic space-capsule right into your shopping cart. I know, I know, you were distracted at that moment..eyeing a 5 pound bag of chia seeds and toying with the idea of becoming a vegetarian… I get it- no judgement here my friend.. chick happens.
Day one of space-ship chicken is a nice chunk of juicy white or thigh meat paired with mashed potatoes and a vegetable. Your family rises from the table and raves about your “cooking skills”- yes, it was that good.
Day two is a bit more complex. That space capsule is now parked in your fridge with a pretty sad looking, picked over chicken inside gobbling up valuable real estate. It’s time to make room for a pan of brownies …What to do, what to do?
Enter the healthy chicken salad recipe below- from my Sept 2015, Coastal Living magazine. This salad is absolutely delicious and healthy AND hearty enough that we ate it alone for dinner one night on a bed of fresh, chopped lettuce. I have made a few adjustments to the recipe- Hope you love it as much as we did!
1 cup rice/quinoa blend- completely cooled.
2/3 seedless grapes sliced in half- green, red, a mix
About 2 cups shredded, cooked chicken
1/3 cup chopped green (or red) onion
crumbled goat cheese
** I also added chopped celery and chopped cucumber
- 3 tablespoons extra virgin olive oil
- about 1/2-1 teaspoon thyme
- 2 tablespoons red wine or sherry vinegar
- 1 tsp dijon mustard
- 3/4 tsp salt
- 1/4 tsp black pepper
- Step one is making the rice/quinoa blend according to the directions on the back. I found this bag at SAMS ( I mean COSTCO) – of course. I made mine in my rice cooker- 1 cup of the blend with 1 3/4 water. When this is done, lift the lid and let it cool, tossing it around with a fork so it gets light and fluffy. You can/should make this ahead of time.
Make your dressing in a small bowl. (I may double the amount next time.)
Cut up and mix all of the ingredients adding the cold rice/quinoa blend right before serving.. toss with your dressing.- sprinkle goat cheese and walnuts on top.
This would be a fantastic salad to bring to a buffet or luncheon with health conscious guests. The photo above is from the magazine, but I tell ya, mine looked exactly like that when I made it..a very tasty, pretty and colorful presentation- you will get rave reviews.