As seen in Chef Alli's solo appearance Wednesday on 13 News at 4.
1 cup long grain brown rice, cooked according to package directions (this yields about 3 cups cooked rice)
1/2 cup diced red onion
1/2 cup diced celery
1/3 cup dried cranberries
¼ cup sliced scallions
2 cups chopped cooked chicken
1 cup balsamic vinaigrette dressing (see recipe below)
1/3 cup sliced toasted almonds
1/3 cup feta crumbles
Then, for Chef Alli’s Favorite Balsamic Vinaigrette:
1 pkg. dry Good Seasons Italian dressing mix
Good balsamic vinegar
Extra virgin olive oil
2 Tbs. raspberry jelly, warmed
In a large mixing bowl, combine rice with red onion, celery, cranberries, scallions and cooked chicken. Pour prepared dressing over rice mixture, tossing to combine. Just before serving, stir in toasted almonds and feta crumbles. Salad is best served at room temperature. If Salad is made ahead to season, be sure to add a bit more dressing just before serving as rice tends to absorb dressing while sitting. Season with freshly ground black pepper before serving.
To finish the salad:
Combine dressing mix according to package directions, using Good Seasons cruet. Add jelly as final ingredient, then shake vigorously to combine all.