May Salad

May Salad Recipe - Rice, Chicken, Poppy Seed, Grapefruit, Strawberries

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

May Salad is a refreshing and flavorful dish that combines the heartiness of cooked rice and chicken with the sweetness of citrus sections and red grapes. This salad is perfect for a light lunch or as a side dish for a summer barbecue.

History

The origins of May Salad are unclear, but it is believed to have been created as a way to use up leftover rice and chicken. Over time, the recipe has evolved to include a variety of fruits and a tangy poppy seed dressing.

Ingredients

3 cups of cooked rice
2 to 3 cups of coarsely chopped cooked chicken
0.33 cup of poppy seed dressing*
2 cups of citrus sections (grapefruit, orange, tangerines, etc.)
2 cups of strawberries or seedless red grapes, cut in half

How to prepare

Combine rice, chicken, and dressing. Refrigerate, covered. Combine fruits; refrigerate, covered. Just before serving, combine the rice mixture with the fruit. Toss lightly. Serve with additional poppy seed dressing, if desired.

Variations

Add chopped nuts or seeds for extra crunch.
Substitute quinoa or couscous for the rice.
Use different fruits such as pineapple or strawberries.

Cooking Tips & Tricks

Be sure to cook the rice and chicken until they are fully cooked and tender.

- For added flavor, marinate the chicken in the poppy seed dressing before adding it to the salad.

- Use fresh citrus sections and grapes for the best taste and texture.

Serving Suggestions

May Salad can be served on its own as a light lunch or as a side dish for grilled chicken or fish. It pairs well with a crisp white wine or a fruity iced tea.

Cooking Techniques

Cook the rice according to package instructions.

- Grill or bake the chicken until fully cooked.

- Use a sharp knife to cut the citrus sections and grapes.

Ingredient Substitutions

Use a different type of dressing such as balsamic vinaigrette or honey mustard.

- Substitute tofu or chickpeas for the chicken for a vegetarian option.

Make Ahead Tips

May Salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Wait to combine the rice mixture with the fruit until just before serving to prevent the salad from becoming soggy.

Presentation Ideas

Serve May Salad in a large bowl or on a platter garnished with fresh herbs or edible flowers. For a more elegant presentation, serve individual portions in small bowls or cups.

Pairing Recommendations

May Salad pairs well with grilled meats, seafood, or tofu. It also goes well with a side of steamed vegetables or a green salad.

Storage and Reheating Instructions

Store any leftovers of May Salad in an airtight container in the refrigerator for up to 2 days. To reheat, microwave the salad for 1-2 minutes or until warmed through.

Nutrition Information

Calories per serving

Each serving of May Salad contains approximately 350 calories.

Carbohydrates

May Salad is a carbohydrate-rich dish due to the rice and fruit. Each serving contains approximately 45 grams of carbohydrates.

Fats

The fats in May Salad come primarily from the poppy seed dressing and the chicken. Each serving contains approximately 10 grams of fat.

Proteins

The protein in May Salad comes from the chicken. Each serving contains approximately 20 grams of protein.

Vitamins and minerals

May Salad is a good source of vitamin C from the citrus sections and grapes. It also contains iron and potassium from the chicken and rice.

Alergens

May Salad contains gluten from the rice and may contain nuts in the poppy seed dressing. Be sure to check the ingredients for any allergens before serving.

Summary

May Salad is a balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a healthy and satisfying option for a meal or side dish.

Summary

May Salad is a delicious and versatile dish that is perfect for any occasion. With its combination of flavors and textures, it is sure to become a favorite in your recipe collection. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I was visiting my dear friend Margaret for lunch. As we sat in her cozy kitchen, she brought out a large bowl filled with a vibrant mix of fresh vegetables, fruits, and nuts. She called it her "May Salad," named after the month in which she first discovered the recipe.

Margaret explained to me that the May Salad was a favorite dish among her family and friends. It was a refreshing and colorful mix of flavors and textures that always seemed to brighten everyone's day. As I took my first bite, I was immediately hooked. The combination of sweet strawberries, crunchy almonds, and tangy balsamic dressing was unlike anything I had ever tasted before.

I begged Margaret to share the recipe with me, and she gladly obliged. She told me that she had learned to make the May Salad from her own grandmother, who had passed it down through generations. The recipe was a beloved family secret, and she was honored to share it with me.

I scribbled down the ingredients and instructions in my worn recipe book, eager to recreate the dish in my own kitchen. Over the years, I made the May Salad countless times for my family and friends, each time adding my own twist to the recipe. It became a staple at gatherings and potlucks, always receiving rave reviews from those who tried it.

As time went on, I began to experiment with different variations of the May Salad. I added in seasonal fruits like peaches and blueberries, swapped out the almonds for pecans, and even tried different types of dressings to see how they would complement the flavors. Each new iteration of the salad brought a burst of excitement and creativity to my cooking.

One day, while browsing through an old cookbook at the local library, I stumbled upon a recipe for a similar salad called a "Spring Mix Salad." Intrigued, I decided to give it a try and was pleasantly surprised by how similar it was to the May Salad. It seemed that this dish had roots in many different culinary traditions, each adding their own unique twist to the recipe.

I continued to expand my culinary repertoire, learning new recipes and techniques from cookbooks, cooking shows, and my own experimentation in the kitchen. But no matter how many dishes I tried, the May Salad remained a constant favorite among my family and friends. Its simple yet elegant combination of flavors never failed to impress, and it always brought a smile to the faces of those who tasted it.

As I grew older, I began to pass down the recipe for the May Salad to my own children and grandchildren. I taught them the importance of using fresh, seasonal ingredients, experimenting with different flavors, and adding their own personal touch to each dish they created. I shared with them the story of how I first learned to make the May Salad and how it had become a cherished tradition in our family.

Now, as I sit in my own kitchen, preparing a batch of May Salad for a family gathering, I can't help but feel a sense of pride and nostalgia. The recipe that I first learned from my dear friend Margaret so many years ago has become a symbol of love, tradition, and creativity in my family. It is a reminder of the joy that cooking and sharing food can bring, and the memories that are created around a simple bowl of salad.

As I take a bite of the May Salad, savoring the sweet strawberries, crunchy almonds, and tangy balsamic dressing, I am filled with gratitude for the countless moments of joy and connection that this dish has brought into my life. And as I share it with my loved ones, I know that the tradition of the May Salad will continue to thrive for generations to come, bringing people together and creating lasting memories of shared meals and shared love.