Chicken Salad with Rice, Orange, and Snow Peas

The Editors
6 to 8 servings
Preparation Method
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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!

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)
  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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