Name: Chicken Salad with Rice, Orange, and Snow Peas
Yield: 6 to 8 servings
Cuisine: Poultry, Salads
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)

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This light chicken salad with rice, orange, and snow peas uses cider vinegar instead of mayo. It’s very refreshing with the fruit 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 substitute the rice with wild rice, quinoa, or another grain.

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 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

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.