Apple, Brie and Cranberry Stuffed Chicken with Wild Rice Sweet Potato Salad
Experience a symphony of flavours with Sealand's Apple, Brie and Cranberry Stuffed Chicken accompanied by a vibrant Wild Rice Sweet Potato Salad. Each piece of chicken is bursting with the creamy richness of Brie cheese, the sweetness of apples, and the tartness of cranberries, creating a delightful fusion of tastes in every bite.
Meanwhile, the Wild Rice Sweet Potato Salad, featuring a medley of nutty wild rice, crisp arugula, creamy avocado, and a tangy cranberry vinaigrette, adds a refreshing contrast that tantalizes the palate.
Whether enjoyed as a comforting weeknight dinner or served as an impressive entrée for guests, this recipe promises to elevate any dining experience with its irresistible blend of sweet, savory, and tart elements.
Apple, Brie and Cranberry Stuffed Chicken with Wild Rice Sweet Potato Salad
Savour the exquisite blend of crisp apple, creamy Brie and tangy cranberry stuffed chicken, perfectly complemented by a vibrant wild rice sweet potato salad drizzled with a zesty cranberry vinaigrette.
1/2 cup wild organic rice, cooked according to the package directions
2 cups Arugula (or spinach)
2 avocados, sliced
1 red onion, thinly sliced
1-2 apples, thinly sliced
1/4 dired cranberries
Sweet Potatoes (recipe above)
Vinaigrette (recipe below)
Cranberry Vinaigrette
1/3 cup Cranberry sauce (or canned cranberries)
2 teaspoons Mustard
2 Tablespoons Apple cider vinegar
2 Tablespoons Balsamic Vinegar
1/2 teaspoon each salt and pepper
1 1/2 tablespoons dried cranberries
1 Tablespoon cranberry juice (optional)
2 teaspoons fresh thyme leaves
1/3 cup olive oil
Directions
Preheat the oven to 400 degrees F.
On a baking sheet, place the chicken in a single layer. You can cook the chicken directly from frozen, or let it warm up slightly at room temperature for 30 minutes before cooking.
Cook the chicken for 30-35 minutes.
In the meantime, peel and cut the sweet potatoes into sticks. Toss them in a bow with all the seasoning and olive oil.
Air fry the sweet potatoes at 400 degrees for 25 minutes, shaking halfway until tender.
Prepare the salad ingredients by cooking the rice, chopping the vegetables and set them aside.
To make the vinaigrette: whisk all ingredients in a medium bowl until well blended.
Once the chicken is ready, remove it from the oven and let it cool down for 3-5 minutes before serving as the filling will be quite hot.
To assemble the salad, start with the greens, followed by the cooked rice, sweet potatoes, apples, avocados, onions, cranberries and a drizzle of the vinaigrette.
Add the chicken on top and serve together.
This meal is great served warm, but can also be served cold.
