For the salad:
1¼ cups uncooked wild rice
1 cup shredded leftover cooked chicken or turkey
1 cup chopped celery
2 small carrots, shredded
⅓ cup dried unsweetened tart cherries
⅓ cup chopped almonds, toasted
2 large green onions, chopped
½ cup crumbled blue cheese
4 cups arugula or baby kale
For the dressing:
3 Tbsp cranberry relish (or any jam/chutney you have)
2 Tbsp extra-virgin olive oil
1 Tbsp red wine vinegar
1 tsp dijon mustard
How to make it
First, cook the wild rice. Bring 3½ cups water to a boil, stir in rice, reduce heat, and simmer 50 minutes until tender. Set aside to cool.
When the rice is at room temperature, mix in the chicken, celery, carrots, tart cherries, almonds, and green onions.
Whisk together all the dressing ingredients, and season with salt and pepper. Toss with the wild rice mixture.
Divide the arugula among four plates. Top with wild rice salad, garnish with blue cheese, and serve.