Ingredients
Recipe Description:
This is a delectable one-dish meal that is fresh, easy and will become a basic in your household. So beautiful and delicious it is perfect for guests, and the bonus is that it can be cooked and prepared the day before.
Salad
2
cups
chicken, cooked and diced
(280
g)
2⁄3
cup
sundried tomatoes, approximately 3 ounces (85g)
4
cups
long grain brown and wild rice, cooked (1 package)
(780
g)
5
green onions, chopped, include most of the green
2
tablespoons
dried basil
(4
g)
salt and pepper, to taste
2
cups
spinach leaves, sliced into strips
(60
g)
1⁄3
cup
slivered almonds, toasted
(36
g)
avocado, sliced, garnish
Vinaigrette
1⁄2
cup
olive oil
(120
mL)
2
tablespoons
red wine vinegar
(30
mL)
2
tablespoons
lime or lemon juice
(30
mL)
1
tablespoon
Dijon mustard
(16
g)
1
teaspoon
garlic powder or 1 clove garlic, minced
(3
g)
Directions:
- Mix first 6 ingredients of the salad.
- Mix all of vinaigrette ingredients and blend well.
- Pour approximately 1⁄2 vinaigrette onto salad and mix to combine. (May be prepared up to this point one day in advance)
- When ready to serve, place bed of spinach on a plate and spoon salad over spinach.
- Sprinkle almonds on top and avocado slices on the side. Serve at room temperature.
- Place remaining vinaigrette for family or guests to use if desired.
Tips:
- Use sundried tomatoes that are not packed in oil for a healthier, less caloric dish.
- Another version of this salad: prior to serving you may slice the spinach in strips and dice avocados, and add together with almonds to the salad, mixing well to combine.
- The 10" Chef's Gourmet Skillet is perfect for cooking the chicken in this recipe.
Directions
Tips
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