BBQ chicken with wild rice and sugar-roasted walnut salad

What to do with left-over BBQ chicken…? We had some beautiful weather in Stavanger this weekend, so we just had to BBQ yesterday. As always, we ended up making too much food, so I had 4 good pieces of charcoal-grilled BBQ chicken on my hands today. What to do, what to do… After rummaging through my fridge and cupboards, I had some romaine lettuce, rocket salad, wild rice and walnuts laying on my counter.

BBQ chicken (it would probably be great with some grilled chicken breast as well…)

  • 1 cup of wild rice
  • 3 1/2 cups of water
  • 1 cube of chicken buillon
  • Romaine lettuce
  • Rocket salad
  • 1 cup of walnuts
  • 1 TS of butter
  • 1 ts sugar
  • Olive oil
  • Modena balsamico
  • Sea salt


  • BBQ kylling (sikkert også godt med stekt eller grillet kyllingfilet…)
  • 2 dl villris
  • 5 dl vann
  • 1 terning kyllingbuljong
  • Grønn salat
  • Ruccola
  • 1 kopp valnøtter
  • 1 ss smør
  • 1 ts sukker
  • Olivenolje
  • Modena balsamico
  • Havsalt

The wild rice needs to cook for abour 40-45 minutes in plenty of water. I added a cube of chicken buillon to the water for a little added flavor. Remember to NOT salt the water if you use buillon. When the rice is done, it needs to be strained.

In a hot pan I threw in the butter, about a cup of walnuts and a sprinkle of sugar. After the walnuts were coated and slightly roasted I let them cool a little.

In a bowl I mixed the lettuce, rocket salad and the sugar-roasted walnuts, and tossed this with some olive oil and balsamico.

On the plate I spooned some rice next to the chicken, then layed some salad on top of the rice. A light sprinkle of sea salt over the salad, and voila! I found that the buttery, sweet walnuts were well balanced by the peppery rocket salad, the earthy wild rice and the sea salt. My husband almost forgot to eat the chicken!


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