Strawberry Rice Salad With Chicken & Almonds
Makes 6-8 servings.
We can almost taste April’s first, fresh strawberries.
To set the mood for lusciousness, we searched out a main dish
that folds one of our first spring fruits into a completely healthy meal.
3 cups North Carolina strawberry halves
1 cup North Carolina strawberry slices
1 cup uncooked brown basmati rice
2 Tbsp. rice vinegar or your favorite vinegar
1 tsp. Dijon mustard
1 tsp. seasoning blend (Spice Delight) or seasoned salt
1/4 cup extra-virgin olive oil
2 Tbsp. local North Carolina honey
1 bag salad spring mix (3 cups packed leaves), roughly chopped
2 cups chopped cooked chicken or turkey
1/2 cup sliced almonds
Slice and halve North Carolina strawberries.
Prepare rice following package directions. When rice is done, fluff with a fork and cool.
While rice is cooling, in a large bowl whisk together vinegar, mustard, and seasoning blend. Whisk in olive oil in a thin steady stream until dressing thickens. Whisk in honey. Add rice, salad mix, chicken, almonds, and halved strawberries to dressing bowl, tossing to combine after adding each ingredient. Garnish with strawberry slices.
Serve immediately or cover and refrigerate until chilled. Makes 6-8 servings.
• Cooked bulgur, quinoa, red or black rice, or whole-wheat couscous can be substituted for the cooked brown rice if desired.
• If a meatless meal is desired, cooked turkey or chicken can be omitted.
• Toast almonds for extra flavor, if desired.
• For a quick salad, substitute Honey Mustard Dressing for the made-from-scratch dressing. Continue with recipe as directed above.
Source: Betty Thompson Morton, Kernersville, NC Honorable Mention at the 2013 Strawberry Recipe Contest, Piedmont Triad Farmers Market. The judges took second helpings of this one!
Find more great strawberry recipes and information visit www.ncstrawberry.com
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