I love to cook meals that are healthy, fresh and fast!! Check out this video to see how easy it is to make a beautiful, nourishing salad. If you’ve already batch cooked some chicken and had some rice leftover from the night before it’s literally just minutes to prepare. The recipe is below!

Recipe for Wild Rice & Chicken Salad

Wild Rice
Author: Jen Powter
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Ingredients
  • 3 cups broth (or water)
  • 1 cup wild rice
  • 1/4 tsp sea salt
Instructions
  1. In a medium saucepan, bring 3 cups of broth to a boil.
  2. Add the wild rice and sea salt.
  3. Put lid on pot.
  4. Reduce heat and simmer, covered 40-45 minutes depending on the brand of rice you have (want to cook until rice kernels puff open).
  5. Remove from heat and let stand covered 5 minutes.
  6. Fluff with fork.
  7. Can either cool it to use later or put right onto a bed of leafy greens.

 

Baked Chicken
Author: Jen Powter
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*I often will use leftover chicken for this dish but if I was making from scratch here’s what I’d do…
Ingredients
  • 2 skinless, boneless chicken breasts
  • Olive oil cooking spray or extra virgin olive oil
  • Sea salt
  • Pepper
Instructions
  1. Preheat oven to 450 degrees F. Spray or brush both sides of each chicken breast with oil and sprinkle on salt and pepper (can add whatever other seasonings you might enjoy here).
  2. Bake uncovered for 10 minutes, flip the breasts over and bake for another 8-10 minutes, or until juices run clear (or an instant read thermometer inserted into the thickest part says 165 degrees F).
  3. Transfer chicken to a plate and cover with foil, let rest 5-8 minutes before slicing.

 

Balsamic Vinaigrette Recipe
Author: Jen Powter
Ingredients
  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 3 tbsp maple syrup
  • 1 tsp dijon mustard
  • 1 tsp minced garlic (1 clove)
  • ¼ tsp sea salt
Instructions
  1. Put all ingredients into a jar and shake until thoroughly mixed (or you could whisk in a bowl – I think shaking is more fun!).

Salad ingredients

  • Mixed greens or any leafy lettuce
  • Shredded purple cabbage
  • Grated carrot
  • Sliced cucumbers
  • Cherry tomatoes

Create your beautiful salad!

Layer a bed of greens on a plate, take about ½ cup of wild rice (warm or cooled) and spread over greens, then add a layer of purple cabbage, grated carrot and sliced chicken. Top with a handful of cucumbers and cherry tomato. Drizzle a tablespoon of balsamic vinaigrette over it all and you have a complete meal.

TIP: If you have leftover rice, line a muffin tin with muffin cups and scoop ½ cup servings of rice into each tin. Put in freezer. When frozen, remove from tin and put into a storage container back in the freezer. Now you have a healthy carbohydrate option to add to a salad so you can have healthy, nourishing food on the go!