Chicken, Bean & Wild Rice Salad

August 12, 2010

Wild rice, beans and pecans make the perfect combination in this easy to make salad.

Makes 6 servings

  • 1 package (6.2 ounces) fast-cooking long grain and wild rice, cooked without spice packet, cooled
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged light or dark red kidney beans
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged black beans or pinto beans
  • 1 can (11 ounces) Mandarin orange segments, drained
  • 1 cup frozen, thawed peas
  • Raspberry Vinaigrette (recipe follows)
  • Salt and pepper, to taste
  • 6 cups spinach leaves
  • 12 to 16 ounces broiled or grilled boneless, skinless chicken breast, sliced or cubed
  • 1 can (15 ounces) julienne beets, drained
  • 1/2 cup coarsely chopped toasted pecan halves (optional)
  1. In a large bowl combine rice, beans, orange segments, and peas; pour 2/3 cup Raspberry Vinaigrette over and toss. Season to taste with salt and pepper.
  2. Spoon salad onto spinach-lined plates, arrange chicken on salad; spoon beets to the side.
  3. Drizzle remaining 1/3 cup Raspberry Vinaigrette over beets and chicken.
  4. Sprinkle with pecans, if desired.

Raspberry Vinaigrette

Makes about 1 cup

  • 1/3 cup olive oil
  • 1/4 cup raspberry or red wine vinegar
  • 2 tablespoons finely chopped shallots or red onion
  • 2 tablespoons honey
  • 2 tablespoons orange juice
  1. Whisk together all ingredients. Prepare ahead, refrigerate until serving time. Mix again before using.

TIP: To save time, store

  1. bought raspberry vinaigrette dressing can be used. To cool rice quickly, spread cooked rice on a cookie sheet and refrigerate.
Posted in: Recipes, Salads