PCC Emerald City Salad
| Prep Time: 25 min | Serves: 8 |
| Cooking Time: 45 min | Yield: 8.5 cups |
It's no wonder that this blend of kale, wild rice, fennel and more remains a perennial favorite in the PCC deli — it's a darn delicious way to enjoy leafy greens, whole grains, olive oil and other healthy ingredients. I added chopped, poached chicken breast to my salad for extra protein (to make it a meal), but it is just as delicious without!
Ingredients
- 1 cup Wild Blend
- 1/4 cup Olive Oil
- 1/4 cup Lemon Juice Raw
- 1 Garlic Clove
- 1/2 tsp Sea Salt
- 1/2 tsp Pepper, Black
- 2 1/2 oz kale, raw
- 2 1/2 oz Chard, Swiss
- 108 g Bell Pepper, Red
- 78 g Bell Peppers, Yellow
- 1/2 cup Fennel Bulb, Raw
- 1/2 cup Parsley
- 1/4 cup Onions, Green
- 6 oz Skinless, Boneless Chicken Breast
Directions
To cook the chicken breast: preheat oven to 420° F. Salt and pepper chicken breasts and sprinkle with red pepper flakes, garlic and herbs of choice (I like thyme and rosemary). Wrap in a foil pouch and cook for 40-45 minutes or until no longer pink in the center. Allow to cool and chop into 1/2 inch squares.
For the Rice: Bring 3 cups of water to a boil. Salt the water (if desired) and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.
For the Dressing: Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.
For the Salad: Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel and green onion. Just before serving, toss veggies with dressed rice.