Posted on September 5, 2017
If it’s an easy to make, wonderful tasting and completely HEALTHY meal you’re after…This Avocado-Wild Rice Nectarine Chicken Salad is just what you’re looking for! This is honestly the BEST way to eat brown and wild rice – it’s creamy, moist, and unbelievably delicious! Plus it can be whipped up in mere minutes…
Let’s clear something up.
The Avocado-Wild Rice has a “dash” between avocado and wild rice because it’s actually rice mixed together with mashed avocado, a little apple cider vinegar, a dash of paprika and a pinch of salt and ground black pepper.
There is now no other way to eat rice…In my mind, this shall forever be the very best way to make brown and wild rice. The avocado makes the rice creamy, SO flavourful, and just the perfect base for any kind of salad.
But today we are talking about Avocado-Wild Rice Nectarine Chicken Salad! And for good reason. The combination of these fruity, peppery, leafy flavours with the chicken and avocado rice is SOOO SCRUMMY!!!
Try my Clean Eating Cucumber Mint Chickpea Salad, my Asian Carrot Salad with Peanut Ginger Dressing, my Pecan Cranberry & Avocado Salad with Orange Dressing, my Balsamic Mushroom Bacon Spinach Salad, my Beet Butternut Basil Goat Cheese Salad, my Sesame Chicken Butternut Barley Salad, my Green Goddess Pesto Pasta Salad, my Warm Brown Rice Lentil Kidney Bean Salad and my Zingy Avocado Citrus Couscous Salad.
True Salad Perfection on a plate.
This would be such an easy salad to whip up for packed lunches for the office. Or for an outdoor picnic.
I’m imagining plaid tablecloths on the grass (or the sand if you’re in a beach-y place) with a big old woven picnic basket full of fresh fruit for dessert, a cheese board overflowing with an assortment of delicious cheeses, crackers and bunches of red grapes. And of course a nice big bowl of Avocado-Wild Rice Nectarine Chicken Salad for the main course. Not forgetting refreshments…My Healing Fresh Pineapple Berry Juice would be perfect! This 5 minute, fresh juice is so refreshing, delicious, and good for you!
Speaking of the beach…
I’m moving into the cutest little cottage by the sea in exactly 3 weeks and 4 days, but who’s counting? (I am!). It’s not exactly right on the beach, one road back, but it does have amazing sea views from the verandah and the lounge, and I could not be more excited!!
With a move comes a little stress, I have been slightly (ok more than slightly) overwhelmed the past few days, and so I have been making meals that I feel like eating even when my appetite isn’t at its peak. And this Avocado-Wild Rice Nectarine Chicken Salad was definitely very enticing despite my mildly waning interest in food today, I had a nice big helping and felt much better for it!
We all have our ups and downs in life, and in our relationships with food. For me to not be over the moon excited about food is VERY UNUSUAL. This is not a normal occurrence for me. I’m pretty sure that when I get settled and things go back to normal, my appetite will too…Until then I will challenge myself to share recipes with you that are so delicious that they are simply irresistible, stressed out or not!
I highly recommend that you try this Avocado-Wild Rice Nectarine Chicken Salad very soon, it’s the best! You will not be sorry.
Let me know what you think in the comments!
A delicious roast chicken salad made with brown and wild rice mixed together with avocado and apple cider vinegar, rocket leaves, slices of fresh nectarine, chives and scattered with feta cheese.
- FOR THE AVOCADO RICE:
- 1 cup brown and wild rice cooked
- 1 medium avocado or 2 small avocados, diced
- 1 tbsp apple cider vinegar
- 1/2 tsp paprika
- Salt and ground black pepper
- FOR THE SALAD:
- 2 big handfuls rocket
- 1/4 roast chicken shredded
- 1/2 green pepper finely diced
- 2 nectarines sliced
- Small handful chives chopped
- 1/4 cup feta cheese optional
TO MAKE THE AVOCADO RICE:
In a medium bowl, mash the avocado with the apple cider vinegar, paprika and salt and pepper. Then fold into the cooked and drained rice until it is well combined.
TO MAKE THE SALAD:
Pile the avocado-rice onto a salad platter or bowl, then layer on the rocket, chicken, green pepper, nectarines and chives. Top with crumblings of feta cheese (optional), and serve.