Oookaaay.

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That candy cake last week got the best of me. It kept calling my name, and calling my name until it was all gone. And I was left with a stomach ache. Kind of like The Very Hungry Caterpillar. (I think that’s the second time I’ve referenced that book on this blog. I like it a lot. I read it to A almost every day.)

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And just like that cute little caterpillar that eats himself sick, sometimes I just need to eat my way though a nice green leaf. Or at least though a big bowl of real food.

Not that I don’t like cake. I love cake. But there are days when you want vegetables and things.

Like broccoli.

Like chicken.

Like mushrooms.

Like celery.

Like wild rice.

Like zucchini.

You get the idea.

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This is just the recipe for you. You who makes an incredible cookie candy cake and then eats almost the whole dang thing in a week because it’s so dang good.

Wild Rice Chicken Salad

  • 1 zucchini, cut into cubes
  • 1 c cubed chicken (I used a pre-cooked rotisserie chicken because it’s easy)
  • 1 head broccoli, cut up and blanched
  • 1 c wild rice
  • 1/2 c nuts, chopped (I used walnuts, almonds and peanuts)
  • 2 celery stalks, chopped
  • 1 6oz package of mushrooms
  • 1 T butter
  • 1 T olive oil
  • salt and pepper to taste

Dressing

  • 1/4 c vegetable oil
  • 1/4 c red wine vinegar
  • 2 T mustard (I used dijon)
  • 2 T lemon juice
  • 1 T honey
  • salt and pepper

Combine the wild rice and 3 cups of water and let simmer on the stove (uncovered ) for about an hour. Just keep and eye on it and take note of when the water is all soaked up. When it is…it’s finished.

Meanwhile, sauté the mushroom and combine the ingredients for the dressing in a blender and set aside.

Put all the ingredients in a large bowl and mix well.

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