Wild Rice Chicken Salad

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wild rice chicken salad

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.

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Allergy Free Creamy Wild Rice Chicken Soup

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Creamy Wild Rice Chicken Soup

One of my strategies for sticking to my elimination diet is making a big pot of something delicious and eating it for every meal until it’s gone.  Then making something new.  My family doesn’t touch it (except to taste it’s amazingness), and I cook them a traditional yummy dish.  It sure beats cooking 2 different meals every time and we can still sit down together for a family meal.

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My first big delicious pot was this Creamy Wild Rice Chicken Soup.  I splurged on fresh mushrooms and it was worth the extra $1 over buying canned.  A little treat like fresh mushrooms made it feel like a privilege to eat it instead of a sacrifice. It really was delicious.  I sprinkled some crushed Van’s gluten free crackers over the top.  Soooo good.

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I always feel funny typing the words “allergy free,” because nothing is truly allergy free.  I have a friend who’s allergic to chicken….and another who’s allergic to almonds and coconuts. But really, you can sub for almost anything in here.  Plain rice milk will work fine, and another oil can be used instead of coconut oil.  Flaked white fish would work instead of chicken. Own this recipe and make it fit your needs.

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This is also Trim Healthy Mama friendly under E meals.  And Fit Yummy Mummy friendly too.  It’s gluten free/dairy free.  But still super delicious.

Creamy Wild Rice Chicken Soup

1 lb fresh mushrooms

1 medium onion, chopped

1 clove of garlic, minced

1 Tbs Coconut Oil

1 cup of wild rice (Plain, not the mix kind.  I found mine in the bulk food section of our health food store.)

3 medium carrots, peeled and sliced

2 stalks of celery, diced

1 lb boneless skinless chicken breasts

4 cups water

2 tsp salt

1/8 tsp black pepper

1/2 tsp each thyme and rosemary

2 cups almond milk

Melt the coconut oil in a skillet and sauté onion, garlic, celery and mushrooms until fragrant and tender. Stir in wild rice and cook a few minutes longer, until toasted.  Transfer everything to a stock pot and add remaining ingredients.  Bring to a boil, then reduce heat to a simmer.  Cover and simmer for 30-45 minutes or until rice is done.  Shred chicken with two forks (or pull out of the pan and chop with a knife.) Stir in almond milk and chicken and heat just until warmed through.