Yesterday, we had special company for lunch - our daughter and four-week-old grandson! I am really enjoying the time she has left on her maternity leave and the time we've been able to spend together. Since she's still trying to loose a little pregnancy weight, I wanted to make something light and healthy. This recipe was shared by a good friend who makes it for all of the new mothers that she knows. The recipe came from a collection of recipes from a local school.
It's full of good things like broccoli, pea pods, fresh spinach and wild rice.
The dressing is Asian-inspired and delicious.
University School Chicken Salad
6 bone-in chicken breasts cooked and cut into cubes (see below)
1 cup cooked white rice
2 cups cooked wild rice
½ cup celery, sliced diagonally
½ cup chopped green onion
2/3 cup red pepper, sliced
1/3 cup water chestnuts, sliced
1 cup broccoli flowerets, blanched
1 cup fresh pea pods, cut into bite-sized pieces and blanched
3 cups cleaned, fresh spinach, cut into thin strips
Toasted sliced almonds (optional)
1 cup olive oil
½ cup white wine vinegar
1 ½ tablespoon Dijon mustard
1 teaspoon grated ginger
3 tablespoons teriyaki sauce
2 tablespoons sugar
Salt and Pepper to taste
Preheat oven to 350. Rub a little olive oil over each chicken breast, sprinkle with salt and pepper and roast in oven for about 40 minutes until cooked through but still moist. Cool, remove skin and bones and cut into cubes. Refrigerate until ready to toss salad.
Bring a pot of salted water to boil. Add broccoli and blanch for about 2 minutes. Remove with slotted spoon and place in a bowl of ice water to stop the cooking. Drain. Bring the water to a boil again, add pea pods and cook for 1 minute. Remove the pea pods and put into the ice water bath to stop the cooking. Drain.
Whisk the dressing ingredients together.
In a large mixing bowl, add all of the salad ingredients and toss with the dressing. Chill until ready to serve.
Serve on a bed of mixed greens. Sprinkle with toasted almonds, if desired.