Chicken Rice Salad Medley
Seasoning infused rice, tender chicken, and crisp sugar snap peas, all mixed together with a tangy flavorful dressing and topped with toasted pecans and fresh grated Parmesan. It's the perfect one dish meal!
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cooked chicken breasts, chopped or shredded ((I used poached))
- 2 cups uncooked long-grain and wild rice blend
- 2 1/2 cups water
- 1 1/2 tsp garlic powder
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 5-6 asparagus spears
- 1/2 cup chopped pecans, (toasted)
- Freshly grated Parmesan cheese ((optional))
- 2 cloves garlic (grated or finely minced)
- 1/3 cup unseasoned rice vinegar
- 1/3 cup extra light olive oil
- 1 tsp sesame oil
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- 1
Cut asparagus into bite-sized pieces and parboil for 2-3 minutes. Remove from boiling water immediately and transfer to a bowl of ice water. Drain and set aside.
- 2
Rinse rice in cold water until water runs clear. Add 2 1/2 cups cold water and let the rice soak for 1 hour.
- 3
Add seasonings to rice and stir to mix well before cooking. Fluff cooked rice and set aside to cool completely.
- 4
Combine all dressing ingredients and whisk together well. Set aside.
- 5
Mix together cooled rice, chicken, and asparagus.
- 6
Add dressing and mix well.
- 7
Chill salad in refrigerator for 30 minutes before serving.
- 8
Top with chopped pecans and grated Parmesan, if desired.