A couple of weeks ago, we had our friends over for FHE. I made this salad and this one…both delicious and filling! We love, love, LOVE this salad and it’s always a hit whenever I bring it anywhere. Hope you like it!
Santa Rosa Chicken Salad
Prep time
Cook time
Total time
Author: Kara
Ingredients
- 1 box Uncle Ben’s long-grain wild rice
- Rotisserie chicken, cubed
- 4 green onions
- 1 cup sliced or slivered almonds
- 1 yellow or green bell pepper, chopped
- 2 handfuls of cooked asparagus, chopped
- Cherry tomatoes, sliced
- Juice of 1 lemon
- 1 avocado, diced
- Dressing:
- ⅓ cup rice vinegar
- ⅓ cup vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Combine dressing ingredients and set aside. Cook rice according to package directions (I don’t use the seasoning packet) & cool.
- Toss rice together with all salad ingredients and add dressing. Refrigerate for a few hours before serving to let flavors marinate. (I thought it tasted better for lunch the next day!) Serve and enjoy.
Great colors in this salad. I love lemon vinaigrette salads. How funny that you spotted your photo on my blog! I come to Santa Cruz, on occasion. Usually, it’s to meet my brother who lives off Opal Cliff Drive (Capitola). Ditto, if you ever come to Monterey/Carmel/Pacific Grove. My baby boy is 23 years old, but I loved those early years of raising him. All sweet times.