Servings: 10
Ingredients
- 10 oz Wild Rice, cooked
- 35 oz Roasted Chicken Breast
- 10 oz Edamame, shelled
- 20 oz Corn on the cob
- 5 oz Sunflower Seeds roasted, unsalted
- 25 oz Cucumber, diced
- 10 oz Tomatoes, diced
- 5 tsp Olive Oil extra virgin
- 1 floz Lemon Juice
- 1 pinch Salt
- 1 pinch Black Pepper
Paprika Vinaigrette
- 7.5 floz Red Wine Vinegar
- 1.5 Tbsp Agave Nectar
- 1.5 tsp Dijon Mustard
- 1/2 tsp Salt
- 1/2 tsp Paprika smoked
- 1 pinch Black Pepper ground
- 1/2 cup Olive Oil extra virgin
- 1/8 cup Water
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Instructions
Vinaigrette
- For the smoked paprika vinaigrette, puree all ingredients except oil in a blender until smooth. With the blender on low, slowly add in oil to emulsify dressing. Set aside.
Assembly
- Shred chicken and set aside. Grill corn on the cob. Once cooked, remove kernel and set aside.Combine all vegetables, seeds and rice in a bowl. Dress with lemon juice, olive oil, salt and pepper.To serve, place 1.5 cup wild rice vegetable mix in a bowl. Add 3.5 oz pulled chicken and pour 1 floz smoked paprika vinaigrette on top.
Nutrition
Serving: 12oz | Calories: 485kcal | Carbohydrates: 24g | Protein: 41g | Fat: 25g | Saturated Fat: 3.5g | Sodium: 580mg
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