Seriously delicious, and super healthy. This recipe reminds me of something that would be served at a day spa. AND, it gets better the longer it sits.
Salad:
4-6 cooked chicken breasts, shredded
1 cup cooked wild rice
3 scallions, thinly sliced
1/2 red bell pepper, diced
1 cup sugar snap peas, halved
1 can quartered artichoke hearts
1 can sliced water chestnuts
1/2 cup slivered toasted almonds
Dressing:
2 T lemon juice
2 cloves garlic, pressed or crushed
1/3 cup olive oil
1/3 cup white wine vinegar
1 T dijon mustard
1/2 tsp each of salt & pepper
1/4 cup sugar
-Mix all of salad ingredients in a bowl.
-Wisk dressing in a separate bowl
-Pour dressing over salad, refrigerate overnight
***I cook the chicken breasts in the crock pot. Drizzle with a little olive oil, sprinkle with s&p, and cook on low for 3-4 hours, and they're EASY to shred.
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