Summer Chicken Salad
Our Summer Chicken Salad is a light and refreshing take on the traditional chicken salad. Loaded with sweet fruit, fresh vegetables, and salty peanuts, this salad will be the hit of every picnic and potluck! You can change things up by substituting your nut of choice and any kind of rice you may have on hand.
Photo Credit:
Sam Jones/Quinn Brein
Ingredients
1/4 cup vegetable oil
1/4 cup cider vinegar
2 to 3 cups cooked diced chicken
2 cups cooked Basmati 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
In a bowl, whisk together oil and vinegar.
In a separate bowl, combine chicken, rice, pineapple, oranges, celery, peas, peanuts, raisins, cilantro, and parsley. Toss until well mixed, then add oil and vinegar mixture. Toss to coat and season with salt and pepper. Cover and refrigerate for about 4 hours or until well chilled.
Yield:
6 to 8 servings
Preparation Method
Course
Source
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Reader Comments
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Replace the salted peanuts
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. :)