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
- 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
- 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
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.