Blackened Chicken and Wild Rice Salad
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Blackened Chicken and Wild Rice Salad
Created by: Chef Dale Mackay
Ingredients
| Salad | ||
| 2 | L water | |
| ¼ | cup wild rice | |
| 1 | cup cucumber, cut in ½-inch pieces | |
| 1 | cup cherry tomatoes, cut in half | |
| ½ | cup avocado, cut in ½-inch pieces | |
| 1 | tbsp basil, chopped | |
| Chicken | ||
| 2 | tsp smoked paprika | |
| ¼ | tsp cayenne powder | |
| 1 | tsp garlic powder | |
| 1 | tsp onion powder | |
| ½ | tsp ground black pepper | |
| 1 | tsp salt | |
| 2 | boneless, skinless chicken breasts | |
| Dressing | ||
| ½ | cup LIBERTÉ Kefir | |
| 2 | tbsp mayo | |
| ¼ | tsp salt | |
| ½ | tsp lemon zest | |
| ½ | tsp celery seeds | |
| 1 | tbsp fresh dill, chopped | |
Directions
Prep time: 10 minutes
Total time: 45 minutes
Makes 2 Mains
- Put 2 L of water in a large pot with your wild rice. Bring pot to a boil, then turn down to a medium simmer for another 35 minutes or until the rice is cooked through. Strain and let cool.
- Mix chicken spices in a small bowl. Coat all sides of the chicken breasts with spice mix. Place chicken breast on a wire rack on a baking tray. Bake in a preheated oven at 450℉ for 13–15 minutes or until it reaches 165℉ internally. Let rest and cool before slicing.
- For salad dressing, whisk all dressing ingredients together in a bowl.
- Place cooked rice, cucumbers, tomatoes, avocado and basil in a large bowl. Add dressing and toss well. Split mix between your plates, add sliced chicken on top and enjoy.
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