Santa Rosa Chicken Salad

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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!

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Santa Rosa Chicken Salad
Author: Kara
Prep time:
Cook time:
Total time:
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:
  • 1/3 cup rice vinegar
  • 1/3 cup vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Combine dressing ingredients and set aside. Cook rice according to package directions (I don’t use the seasoning packet) & cool.
  2. 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.

Comments

  1. 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.

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