Boil the chicken for the chicken salad, and make the rice for the wild rice salad. While those cook, start to prep the other ingredients.
WILD RICE SALAD:
– 1 C dry wild rice
– 2 C water or bone broth
– 1 C chopped kale
– 1/2 C chopped dates or other dried fruit
– 1/2 C cashews or nut of choice
– 1 can lentils
– 1/4 a red onion, diced
– 3 green onion, chopped
– 1/4 C hemp seeds
– 3 celery stalks, chopped
– juice of 1 lemon
– 2 Tbsp olive oil
– 1 Tbsp red wine vinegar
– 1 Tbsp Dijon
– 1 tsp honey
– salt and pepper to taste
Make your rice by boiling in water or broth for about 20-25 min. Let cool while you combine all ingredients. Toss together. Perfect on its own for snack or lunch, or add grilled chicken or fish for dinner. Would also be great for stuffed bell peppers!
GWEN’S TARRAGON CHICKEN SALAD:
Gwen is my mom 🙂
-1 1/2 lb chicken breasts
-1/4 C pecans
-3 Tb currants or chopped dates
-3 celery stalks, chopped
-1/4 red onion, chopped
-tsp dried tarragon
-optional parsley
-1 lemon’s juice
-Tb olive oil
-2-3 Tb mayo
-1-2 Tb dijon mustard (optional)
-chili flakes
-salt and pepper to taste
Boil chicken in some water and broth for 15-18 minutes, or until cooked all the way through. Shred your chicken using two forks. It may help to cut into smaller pieces first and to add a drizzle of olive oil. Once shredded, add in all of the ingredients. You can add less or more mayo and less or more dijon depending on your tastes and the type of consistency you prefer.
CHIA OAT PARFAITS
This recipe is for a single serving. For the prep, I add the below ingredients to each of my 3 individual jars for my desired number of servings for the week.
-raspberries
-drizzle of honey
-2 Tb chia seeds
-1/2 C oats
-1 scoop collagen
-1 Tb hemp seeds
-cinnamon
-1/2 C milk (I used cashew milk)
-dollop of yogurt and fresh fruit to top
Smash raspberries in the bottom of the jar, then top with honey. Add all other ingredients, except the yogurt topping, and combine well. Let set for about 5-10 minutes then add yogurt and fruit to the top and store in the fridge until you’re ready to eat.
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