Thursday, May 2, 2013

Wild rice, chicken and mango salad with poppyseed dressing

For the salad:

The meat from 1 rotisserie chicken
1 Celery heart
1/3 bunch of parsley
3 Mangoes (I used Champagne mangoes, they're smaller than traditional mangoes)
4 Cups cooked wild rice
3-4 cloves garlic

Cashews or almonds for topping if desired.

For the dressing:

1/3C sour cream
1/4C mayo
3T honey -or- 3T frozen orange juice concentrate, thawed (do not add water).  Add more if needed.
1/2C milk
1tsp Dijon mustard
1T poppy seeds
1/4 tsp salt
fresh ground black pepper

Chop all of the salad ingredients and place in a large bowl.  When cutting your celery, make sure you also chop the leaves, they're the most flavorful part of the celery.

Combine all of the dressing ingredients - I just put everything in my Tupperware salad dressing shaker. You can also whisk or use an immersion blender.

Pour half of the dressing over the salad and stir to coat.  Continue adding dressing as desired.
Top with cashews or almonds just before serving.

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