Inspired by the classic Waldorf salad this Brown Rice Chicken Waldorf Salad makes a healthy light lunch or dinner.
The other day I was looking for something to do with some leftover rotisserie chicken. My grocery store always has them on sale on Fridays and I grab one because that is grocery shopping day. We usually eat the legs, thighs and wings that night and then the next day I try and figure out something to do with the breasts. Last week, I showed you a Barbecue Chicken, Bacon, and Cilantro Pizza. While that pizza was great, I was in the mood for something a little lighter. Actually I was in the mood for a Waldorf salad. A Waldorf salad is typically made of apples, celery, and walnuts with a mayo dressing served on a bed of lettuce.
Chicken would give the salad more of a main dish feel and a grain would take it even further. I wanted to use spelt because I love it’s chewiness, but I was out, so brown rice it was. Then to lighten it a little more I subbed a simple lemon juice vinaigrette instead of the mayo. This would have come together even quicker if I hadn’t chosen brown rice, so if you are looking for something quicker, either regular rice, or already cooked brown rice, or even quinoa or couscous would do.
This made a terrific light lunch and there were plenty of leftovers for the next day’s lunch. I didn’t have any fresh parsley, but that would have probably been a good addition too.
- 4 cups cooked brown rice
- 2 apples, cored and diced
- 3 stalks celery sliced
- White breast meat from a rotisserie chicken, diced
- 1/2 cup toasted walnuts
- 2 1/2 tablespoons of a good fruity olive oil
- 2 1/2 tablespoons lemon juice
- salt and pepper
- Combine the rice, apples, celery, chicken, and walnuts in a large bowl. Place the lemon juice and olive oil in a lidded jar and shake to emulsify. Pour over the salad, season with salt and pepper and toss to coat evenly.