Wild Rice Cranberry Jalapeño Chicken Salad

While the holidays are officially “in session,” I still like to create alternative stuffing or side dish recipes as substitutes to the traditionally heavily breaded buttered scoops of accouterment.

 

Thus, a fresh salad of wild rice, tangy dried cranberries, fresh jalapeños, chicken, crunchy nuts, and a touch of sweet poppyseed dressing balances out any holiday meal you may be serving.

Wild Rice Cranberry Jalapeño Chicken Salad

4 cups wild rice, cooked until soft
1 ½ lbs. chicken breast, poached with salt and pepper and shredded into bite-sized pieces
3 large green onions, trimmed and minced
1 cup dried cranberries
1 cup fresh jalapeño peppers, finely chopped (remove the seeds for less heat)
1 cup chopped pecans or almonds
1-2 cups (depending on how “saucy” you want the salad) poppyseed dressing

 

In a large bowl, stir together all ingredients, mixing well. Add kosher salt and pepper for more flavor and to suit your palate preference.

 

Serve as a main course meal, hearty side dish, or wrapped inside a freshly bake tortilla or Naan bread for a different type of healthy sandwich.