Wild Rice Chicken Salad
During the warm and humid midsummer days, I often eat a rather light evening meal: grilled chicken and vegetables when I’m dining al fresco or a chicken stir-fry on stormy days or simply a cool salad on the hottest days. Since the weather has been rather hot and sultry the past few days, I was in the mood for chicken salad, which I prepared for dinner last evening. Since I had quite a bit of leftover boiled wild rice from dinner the night before, I thought I would try to find a chicken salad recipe that would allow me to use it up. My search led me to this: “Wild Rice Chicken Salad,” which I found in the Chicken Recipes Collection on RecipeTips.com. This great chicken salad recipe is easy to make, and it tastes fantastic.
I didn’t have any leftover cooked chicken to use in the salad (the recipe calls for grilled chicken), but it was no big deal to fire up the grill and cook up what I needed for the recipe. I grilled the chicken in the early morning before I went to work; then I let it cool while I ate breakfast. By the time I was finished with breakfast, the chicken was sufficiently cool so that I could chop it into bite-size pieces. The rest of the preparation required only a few minutes. Preparing this salad in the morning provided the necessary time for the flavors of the various ingredients to meld in the refrigerator before serving it that evening.
I love the combination of flavors in this chicken salad—the earthiness of the wild rice, the grilled flavor of the chicken, the sweetness of the pineapple, the distinctive taste of the mango chutney, and so on—and I like the variety of crunchy and chewy textures that all of the ingredients provide. This is a chicken salad recipe that you really must try. It was just the ticket on a hot summer day.
