Leftover Rotisserie Chicken Grain Bowl with Pickled Corn and Blueberries
This vibrant Summer Grain Bowl is packed with chewy wheat berries, nutty wild rice, tender rotisserie chicken, sweet blueberries, and quick pickled corn tossed in a bright, tangy dressing made with the reserved pickling brine. Finished with creamy goat cheese and toasted almonds, it's an easy, satisfying dinner for two that's perfect for showcasing the best of farmers market season.
Servings: 2 servings
Ingredients
For the quick pickled corn
- 1 ¼ cups fresh or frozen corn kernels
- ⅓ cup cider vinegar
- 1 medium shallot , sliced thin
- 2 teaspoons sugar
- ½ teaspoons kosher salt , divided
For the grain bowl
- 2 tablespoons extra-virgin olive oil
- 1 tablespoons mayonnaise
- ½ cup cooked wild rice cooled
- ½ cup wheat berries quinoa or brown rice, cooled
- 2 cups chopped rotisserie chicken or poached chicken
- 1 cup baby arugula chopped coarse
- 5 ounces blueberries (about 1 cup)
Instructions
- Quick pickle the corn. In a microwave-safe bowl, combine the corn, apple cider vinegar, shallot, sugar, and ¼ teaspoon of the salt. Microwave until the vinegar just begins to boil, 2 to 4 minutes, stirring halfway through. Refrigerate for about 15 minutes, or until cool. Drain the corn, reserving 2 tablespoons of the pickling brine.
- Make the dressing. In a large bowl, whisk together the reserved pickling brine, olive oil, mayonnaise, and the remaining ¼ teaspoon salt until smooth.
- Assemble the grain bowl. Add the cooked and cooled wheat berries and wild rice to the bowl. Followed by rotisserie chicken, arugula, blueberries, and drained pickled corn. Toss gently until everything is evenly coated with the dressing.
- Finish and serve. Fold in the goat cheese and sprinkle with the toasted almonds. Season with freshly ground black pepper and additional salt, if needed. Serve slightly warm or at room temperature.
Notes
Recipe Notes
- This grain bowl is delicious served slightly warm or at room temperature.
- If you're making it ahead, wait to add the arugula, goat cheese, and toasted almonds until just before serving. They'll stay fresh and keep their texture instead of wilting or softening in the dressing.
- Cook the wheat berries and wild rice a day or two ahead to make dinner come together in minutes. Read the above sections on how to cook wheat berries and how to cook wild rice.
- Don't forget to save the pickling brine—it adds the perfect sweet-tangy flavor to the dressing and is too good to waste.