Notes Janne Rowe from Wichita, Kansas, "I start this salad by poaching chicken breasts in a mixture of white wine, garlic and lemon juice. It gives them great flavor and helps keep them moist." The cubed chicken, veggies and cooked rice are tossed with a tasty homemade dressing.
"Cool and refreshing"—that describes this leftovers salad pretty well! It's full of cold ingredients. Prepare it as a side dish or serve it along with homemade bread as a main course.
I frequently make my salad for family luncheons. That's only appropriate—the recipe was passed down to me by my mom, who got it from her mom!
I'm a full-time wife and mom (plus home-school teacher!) with five sons, who range in age from 9 to 1.
“I modified a recipe I received years ago and came up with this versatile salad. It's refreshing served cold on a hot day, but its equally tasty at room temperature or warmed in the microwave.”
—Robin Thompson, Roseville, California
Rice blends with walnuts, onions, chopped apple and a curried lemon dressing in this versatile salad. It could be a main luncheon salad in warm weather or a change-of-pace complement to a poultry or fish dinner any time of year.
Serve up a medley of textures and tastes with this colorful luncheon idea from our Test Kitchen. Crunchy celery, pepper and pecans combine with juicy grapes and dried cherries, wild rice and leftover turkey in this easy standout salad. You can substitute instant brown rice for the wild rice.