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March 30, 2023 Course

Wild Rice Bowl, Pulled Chicken, Smoked Paprika Vinaigrette

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Course: Main Course
Servings: 10

Ingredients

  • 10 oz Wild Rice cooked
  • 35 oz Chicken Breast roasted
  • 10 oz shelled Edamame
  • 20 oz Corn on the cob
  • 5 oz sunflower seeds roasted, unsalted
  • 25 oz cucumbers diced
  • 10 oz tomatoes diced
  • 5 tsp Olive Oil extra virgin
  • 1 floz Lemon Juice
  • 1 pinch Salt
  • 1 pinch ground 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 ground 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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