Combo meals are the best for lunch and dinner. This week sit down and enjoy our chicken and wild rice salad and a bowl of roasted carrot and chestnut soup. These two items celebrate the essence of the holiday season. Tender cooked wild rice is folded in with diced roasted chicken, shredded carrots, chopped celery, toasted almonds, shaved onion, and dried cranberries. This salad mixture is then seasoned with a fig vinegar, Dijon, minced garlic and olive oil sauce. There is so much flavor and texture in this chicken rice salad, you are going to enjoy each bite. We paired the chicken and rice salad with a helping of our roasted carrot and chestnut soup. Roasted carrots are sautéed with shallots, chestnuts, ginger, and allspice; then chicken stock is added and the soup comes to a simmer. Once the carrots are tender the soup is pureed and finished with parsley whipped cream. Wow, what a meal. There is enough for two meals here, or just one big dinner. You decide.

This meal is ready to warm, assemble and enjoy.

Contains dairy

Contains nuts

Ingredients: Fig vinegar, sugar, dijon, salt, garlic, oil, chicken stock, wild rice, butter, chicken breast, black pepper, celery, carrot, cranberries, almonds, red onion

Ingredients: carrots, oil, salt, black pepper, cream, parsley, butter, shallots, chicken stock, ginger, allspice, chestnuts