Chicken salad is probably one of my all-time favorite go-to dishes. It is quick to make, can hold a huge variety of ingredients, and is easy to make up into sandwiches or a single-plate lunch. Start off with the basics, try a few variations, and then let your imagination (and taste buds) run wild. This is a perfect recipe to use up leftover chicken you have from other recipes, last night’s dinner, or the cheap rotisserie chicken at the store.
1 – 2 large boneless, skinless chicken breasts or 1 pound boneless, skinless chicken thighs or 1 pound shredded chicken
1 – 1 1/2 cups mayonnaise or salad dressing / miracle whip
1 box Long Grain and Wild Rice
In a deep frying pan or wide saucepan, cover the chicken with water (if you have it, add a cube of bullion or teaspoon of chicken stock). Place over medium-high heat. Let the water reach a boil, and poach chicken for 8-12 minutes, or until cutting into the thickest part of the meat reveals no pink.
Set poached chicken on a plate and allow to cool until you can comfortably handle it. (In the fridge, if you’re in a hurry) Shred or roughly chop the chicken – don’t worry about making it look pretty.
Prepare the wild rice according to package directions.
Combine shredded chicken, mayonnaise, and wild rice in a bowl. Refrigerate – serve alone, on a tortilla, on bread, with crackers, however you care to try it.
Try adding:
2 Tablespoons lemon juice
1/2 cup chopped walnuts
1/2 cup Parmesan cheese
1/4 cup sliced red or green grapes
1 small red apple, sliced into small chunks
1/4 cup feta cheese
I’ve never had chicken salad with rice in it. Sounds good, though. Thanks for the basic recipe. I’ll have to try it sometime!