Layered Apple, Wild Rice, and Chicken Salad with Blue Cheese

Posted by CraftFoxes Staff on Jul 19, 2016

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Layering salads in jars is a nifty thing. The bulky items sit at the bottom of the jar, getting extra flavor from the dressing, and the greens stay fresh and the nuts crunchy at the top. At mealtime, simply invert the contents into a bowl and enjoy.

Recipe excerpted with permission from The Portable Feast: Creative Meals for Work and Play by Jeanne Kelley.

MAKES 2 SERVINGS

½ cup wild rice
¼ cup walnut oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon fine sea salt, plus more to taste
1 apple, cored and diced
2 stalks of celery, thinly sliced
6 ounces of shredded cooked chicken (from about 1 breast piece)
¼ cup raisins
2 tablespoons chopped fresh Italian parsley (optional)
2 cups greens, such as baby spinach and arugula
¼ cup chopped toasted walnuts
1 ounce crumbled blue cheese

Step 1

Cook the wild rice in a medium saucepan of salted boiling water until tender, about 35 minutes. Drain the wild rice and cool completely.

Step 2

Whisk the walnut oil, vinegar, honey, mustard, and salt to blend in a small bowl for the dressing. Divide the apples between two jars.

Spoon 1 tablespoon of the dressing over the apples, dividing evenly, and shake the jars around to coat the apples. Top the apples with the celery. Toss the chicken with 1 tablespoon dressing to coat in a medium bowl. Divide the chicken between the jars. Sprinkle the raisins over the chicken.

Step 3

Combine the rice, parsley, if using, and 2 tablespoons dressing in the same medium bowl and stir well. Season the rice to taste with salt and pepper. Drizzle any remaining dressing evenly over the chicken in the jars.

Step 4

Divide the rice mixture between the jars. Fill the jars with the greens. Sprinkle the walnuts and cheese atop the greens, dividing them evenly. Seal the jars. (Salads can be made up to 2 days ahead; refrigerate.) To serve, empty the jar into a large bowl and toss everything together.