Chicken and Grain Salad

Whisk together a quick dressing of ¼ cup rice vinegar, 2 tsp. sugar, 1 tsp. Dijon mustard and 2 tbsp. olive oil; season to taste with salt and pepper. Set dressing aside. Toss 3 cups cooked grains wild or brown rice or quinoa, etc. with 2 cups shredded cooked rotisserie chicken, 1 cup chopped celery, ½ cup shredded carrots, ⅓ cup chopped dried fruit (such as cherries, apricots or cranberries or a combination), ¼ cup sliced almonds, 2 tbsp. minced red onion and 1 tbsp. finely chopped fresh Italian parsley. Toss with dressing.

Arrange 6 peeled, halved and cored pears in a large baking dish, cut side up. Drizzle 2 tbsp. lemon juice evenly over the fruit, sprinkle with ¼ cup sugar and drizzle with 2 tsp. vanilla paste. Add 2 tbsp. water to the dish. Dot each pear with ½ tsp. butter. Roast in a preheated 375° oven 25 minutes, brushing fruit occasionally with pan juices. Turn the pears over and continue roasting, basting once or twice, until tender and caramelized (10 to 35 minutes longer, depending on the size of the pears).

Look for flavors of Coconut or Grapefruit in the Deli Department.

Add new comment

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.