California Fig and Wild Rice Chicken Salad

andrew@bytejockeyz.comEntrees, Recipes, Salads

California Fig and Wild Rice Chicken Salad

Rethink salad recipes for potlucks with our wild rice fig chicken salad recipe. Yogurt lightens up a whole grain salad that keeps well and transports easily.
Nutrition

Ingredients

  • 1/2 cup long grain brown rice
  • 1/2 cup wild rice
  • 8 ounces Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 3/4 cup plain nonfat yogurt
  • 1/2 cup sliced green onion
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon grated lemon peel
  • 1/4 teaspoon pepper
  • 2 cups shredded cooked chicken
  • 1/2 cup chopped pecans toasted

Instructions

  • In medium saucepan, bring 2 1/4 cups water to a boil. Add brown and wild rice. Cover and reduce heat to low; cook 55 minutes until water is absorbed and rice is done. Cool. Remove stems from figs and quarter. In large bowl, combine yogurt and next six ingredients. Stir in rice, chicken, pecans and figs. Refrigerate until serving.

Notes

Photography Annelies Zijderveld

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!