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Recipe for Chicken Salad with Rice, Orange, and Snow Peas | Almanac.com

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Chicken Salad with Rice, Orange, and Snow Peas

Yield
6 to 8 servings
Category
Poultry
Salads
Course
Salads
Preparation Method
No Cook
Sources
Old Farmer's Almanac
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On summer days, this light chicken salad with snow peas, oranges, and rice is just the ticket. Using apple cider vinegar instead of mayo, the salad is very refreshing and a nice change from the usual potato or pasta salads.

You can change things up by substituting with the nut or seed of your choice (almonds, pecans, sunflower seeds) and also replacing the rice with wild rice, quinoa, or another grain. This recipe is a great option to customize as you chose your own adventure!

Ingredients
1/4 cup vegetable oil
1/4 cup cider vinegar
2 to 3 cups cooked diced chicken
2 cups cooked Basmati rice or Wild rice
1 cup pineapple tidbits, drained
1 cup mandarin orange sections, drained
1 cup chopped celery
1 cup snow peas, lightly cooked
1/2 cup salted peanuts
1/2 cup raisins
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
salt and pepper (taste before adding)
Instructions
  1. In a bowl, whisk together oil and vinegar.
  2. In a separate bowl, combine chicken, rice, pineapple, oranges, celery, peas, peanuts, raisins, cilantro, and parsley. Toss until well mixed, then add the oil and vinegar mixture. 
  3. Toss to coat and season with salt and pepper.
  4. Cover and refrigerate for about 4 hours or until well chilled.
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The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

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Comments

littlemolly (not verified)

13 years 10 months ago

Replace the salted peanuts with pecans and/or sunflower seeds, unsalted. Add diced carrots and sweet onion. Cook the chicken in chicken broth w/lots of herbs and spices. Add dried cranberries and dark grapes instead of raisins. Just a thought. :)