This delicious salad is great for a main entree lunch. I first tasted it at a baby shower and begged for the recipe. I’ve adapted it for my own tastes and change the vegetables every time I make it to suit what’s affordable at the time. I purchased everything but the rice and chicken at Aldi. (The chicken was from Costco and Wild Rice was from the bulk food store.)
1 scant cup dry wild rice
2 cups chicken broth
3-4 chicken breasts (about a pound)
garlic salt to taste
1 red bell pepper, diced (Green, yellow and orange can be used also.)
4 green onions, diced
1 cup diced carrots (or 1/2 cup shred)
1 cup sugar snap peas, cut into 1/2 inch pieces
2 cups fresh chopped spinach
1-2 avocados, cubed
1/2 cup toasted sliced or slivered almonds
1/4 cup bacon crumbles
1 fresh lemon, juiced
2 packets Truvia or similar stevia product
salt to taste
In a saucepan or rice cooker, cook the wild rice in chicken broth until tender. Meanwhile sprinkle chicken breasts all over with garlic salt. Grill for 7 minutes each in a personal table top grill (like this one.) Cool until cool enough to handle then cut into bite sized pieces. Set aside.
Meanwhile chop all vegetables into bite sized pieces. Combine all ingredients in a LARG bowl. Drizzle with fresh lemon juice and toss in stevia and salt. Serve right away. Refrigerate leftovers. It will need an extra toss of lemon juice if it sits for very long.
If you limit the amount of avocado, bacon and almonds in your serving, this is a Trim Healthy Mama E.
