chicken and wild rice salad

I've got a few blog posts in the works, including one about our trip to North Carolina this weekend. But I had a really rough night last night with the kids basically in a full force/co-sleeping nightmare. So I am going to share something short, sweet, and simple with you guys today.... one of the most INCREDIBLE recipes I have tried in a LOOOOONG time... actually, I know I have said this many times before but this couple's recipe book and website are off the chain, if you're looking for everything from some raw vegan selections to gluten free, dairy free and egg free recipes (in fact all their recipes are like that). The cook book is The Whole Life Nutrition Cookbook. The recipe I'm about to share is adapted from one on their website. 

I promise you, you will be IN LOVE with this dish... it is so light, refreshing, filling and nutritious. I could literally eat the whole batch if I didn't stop myself.

You can view the original recipe here. My adaptation is below. Make this today and let me know what you think! It's off the chain!!

Chicken & Wild Rice Salad and Mandarins and Almonds

Salad:

5 cups cooked wild rice

2 cups cooked, diced chicken

1 cup chopped, toasted, sliced almonds

4 mandarins, peeled and segmented (or 1.5 cans packed in juice, drained)

4 green onions, sliced into rounds

1/4 to 1/2 cup currants or chopped raisins, craisins, etc

large handful of fresh parsley, chopped

Dressing:

1/3 cup freshly squeezed orange juice

1/3 cup extra virgin olive oil

2 tablespoons white wine vinegar

1 to 1 1/2 teaspoons Herbamare

freshly ground black pepper

Place all ingredients for the salad into a large bowl. Whisk together the dressing ingredients. Pour over salad and toss well. Serve over organic greens. This recipe will last up to 6 days in the refrigerator.

Hope you enjoy it as much as we do!

Brooke