In your holiday leftovers you can count on having extra wild rice and turkey, so turn them into tomorrow’s dinner by spiking the rice with vivid colors and flavors and toasty crunchy almonds for an undemanding and unforgettable salad. Rotisserie or grilled chicken works well also.

Ingredients

2 tablespoons lime juice
2 tablespoons roasted garlic seasoned rice vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground ginger
4 cups cooked wild or brown rice
2 cups chopped boneless skinless cooked chicken breasts or rotisserie chicken
1 cup dried apricots strips (about 6 ounce package)
1/2 cup dried cranberries or mixed berries
1 cup chopped green onions
1/3 cup sliced almonds, toasted

Recipe Directions

1. In small bowl, whisk together rice vinegar, lime juice, oil, honey and ginger; set aside.
2. In large bowl, combine remaining ingredients except almonds. Combine with dressing and refrigerate. When serving, toss with almonds.

Servings – 8 Cups
Nutrition per serving:

Calories 277
Fat 7 g
Saturated Fat 1 g
Cholesterol 30 mg
Sodium 111 mg
Carbohydrate 39 g
Dietary Fiber 4 g
Sugars 19 g
Protein 16 g

Spicy Advice: Use kitchen scissors to cut dried fruit into strips or even cut your meat.
 

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