Ranchy Chicken + Rice Recipe
Wild rice, cucumbers, parmesan crisps, antibiotic-free roasted chicken, green goddess ranch
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Cook the Wild Rice
Rinse 1 cup of wild rice under cold water. In a medium pot, combine the rinsed rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes or until the rice is tender and the grains have split. Remove from heat and let it sit covered for 10 minutes.
- 2
Prepare the Chicken
While the rice is cooking, shred the roasted chicken into bite-sized pieces. Ensure there are no bones or skin remaining. Set aside.
- 3
- 4
Assemble the Salad
In a large mixing bowl, combine the cooked wild rice, shredded chicken, and diced cucumbers. Gently mix until all ingredients are well combined.
- 5
Add Dressing
Pour 1 cup of green goddess ranch dressing over the salad mixture. Toss gently to ensure everything is evenly coated.
- 6
Serve with Parmesan Crisps
Plate the ranchy chicken and rice mixture in bowls and top each serving with a generous handful of parmesan crisps for added crunch and flavor.