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Fig & Wild Rice Chicken Salad
½ cup brown rice
¾ cup plain non-fat yogurt
½ cup sliced green onion
3 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*
1 and ½ to 2 Tbsp. lemon juice
1 tsp. salt
¼ tsp. grated lemon peel
2 cups shredded cooked chicken
½ cup chopped NOW Real Food® Pecans*
8 oz dried figs
  1. In medium saucepan, bring 2 and ¼ cups water to a boil, then add brown and wild rice. Cover and reduce heat to low; cook 55 minutes until water is absorbed and rice is done. Cool. 
  2. Remove stems from figs and quarter. 
  3. In large blow combine yogurt, green onion, olive oil, lemon juice, salt, and lemon peel. 
  4. Stir in rice, chicken, pecans and figs. 
  5. Refrigerate until serving.
*NOW items available at your local health food store