Rice and Chicken Salad
Fresh herbs, such as basil, oregano, and chives, make this dish extra special. Use raisins if you don’t have dried cranberries. “Substitute” is the motto in my kitchen and we are often pleasantly surprised by the subtle flavor one ingredient can make.
It makes a hearty lunch without being heavy and is great for a summer picnic.
2 Cups cooked brown rice
½ Cup cooked, Wild rice (optional)
2 Cups cooked, diced chicken
1 Apple, cored & cut into chunks
1 Carrot, peeled & cut into small pieces
½ Cup dried cranberries
2 Scallions or 1/3 cup purple onion, chopped
½ cup toasted almonds or walnuts
Add and stir until combined:
1/3 Cup balsamic vinegar
¼ Cup olive or canola oil
Salt and pepper to your taste
Spoon into serving bowls and sprinkle with your favorite cheese, or serve without for a dairy-free meal.