A couple months ago, we read about the closing down of our downtown Minneapolis Macy’s. Normally, it’s not actually news when a department store closes its doors. However, this particular location is the original flagship Dayton’s department store, founded in 1902.
It feels something like a museum. This Macy’s building has been an iconic Minneapolis landmark for over a century. Everyone is sad to bid adieu to the 12-story home to holiday lights, amazing elf displays, and fun restaurants that overlook the food trucks and farmer’s markets below.
For the past eight years that we’ve lived here, I’ve taken The Littles to that sunny 12th floor fittingly named Skyroom. It served as our favorite salad/soup bar where we’d meet Hubby for lunch on those no-school days.
My favorite Skyroom offering was this wild rice salad with turkey or chicken, sprinkled with carrots and cranberries. On our last farewell visit, I literally memorized the flavors so I could create it at home.
Yes, I did. I sat at our table smack in the middle of the bright and bustling restaurant, studying and dissecting my heaping bowl of wild rice and turkey salad.
You bet I ran home and created my own version of this Wild Rice Chicken or Turkey Salad pronto. Chicken or turkey, either way, because if it’s post-holidays, then this dish is the answer for leftover turkey. If it’s any other day of the year, chicken works wonders.
The family unanimously agrees this homemade version tastes even fresher, heartier, and delish-er than the restaurant. I’m pretty sure it’s healthier, too.
This dish is so quick and yummy, it’s in our foodie files forever now.
We will miss you, Skyroom: you’ve fed so many busy lunch-goers well for so many years…here’s to unforgettable dishes inspired by you.Print
Wild Rice Chicken or Turkey Salad
This Wild Rice Chicken or Turkey Salad is unbelievably easy to create, and is an all-time people pleaser. It’s healthy-ish and absolutely delicious with great flavors.
- 4 TB spicy brown mustard
- 2 TB pure honey
- 1/2 cup mayo
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 3 cups diced or shredded cooked chicken (rotisserie works well)
- 2 1/2 cups cooked wild rice blend
- 1/2 cup diced celery
- 1/2 cup shredded carrots
- 1/2 cup dried cranberries
- 1/4 cup thinly sliced scallions
- In a large serving bowl, combine mustard, honey, mayo, salt, and pepper. Stir to combine well. Add remaining ingredients and gently stir until thoroughly combined.
- Serve at room temp or chilled. Leftovers keep well in an airtight container, chilled.
This dish is great in a tortilla wrap, in a sandwich, next to tortilla chips, or all by itself.
- Category: side
Source: Chew Out Loud