This is a great light salad that can be served as a side or as a meal in itself. I made it with chicken, but, that can easily be substituted with tofu as well. Also, the dressing is one that can be made separately and used for all sorts of other salads or dishes. It’s one of my very favorites! Chicken and Wild Rice Salad with Miso Dressing INGREDIENTS 3/4 cup of wild rice 3 baby portabello mushrooms, diced 12 - 15 oz diced chicken breast, already cooked 2 Tbsp olive or sesame oil 2 Tbsp tamari 3/4 cup of cooked edamame 2 Tbsp sesame seeds 1/2 cup chopped kale DRESSING 2 Tbsp white miso paste 2 Tbsp agave nectar or honey 2 Tbsp olive or sesame oil 2 Tbsp rice vinegar I shallot, minced Black Pepper 1 Tbsp fresh orange juice PREPARATION
1). Cook wilde rice in 1 1/2 cups of water until soft and water is absorbed. Usually about 25-30 minutes on simmer and covered. Do check the rice periodically to be sure it’s not sticking or doesn’t need a bit more water. 2). Add olive oil to a skillet and add the diced mushrooms. Allow to cook for a few minutes until soft. Add the diced chicken breast. Again, be sure that the chicken breast is already cooked and diced before adding. Cook for 3-4 minutes on medium. 3). Add tamari and toss, then turn heat off. 4). Mix all dressing ingredients in a large mixing bowl and whisk together. 5). Add the rice, chicken and mushrooms, kale and edamame, and stir until well mixed and until all ingredients are covered with the dressing. Serve warm or cold. Enjoy!