Wild Rice Chicken Salad Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 cup cooked wild rice
Red Pepper Vinaigrette (see below)
2 cup cooked chicken, cubed
1 cup diced celery and/or 1 package frozen artichoke hearts, cooked
1/2 cup chopped parsley
1/2 cup sliced green onion
2 teaspoons tarragon leaves
lettuce and tomato wedges
toasted slivered almonds, pistachios or pine nuts
Red Pepper Vinaigrette:
2 tablespoons Dijon-style mustard
3 tablespoons white wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
3/4 cup olive oil or safflower oil
|
|
Directions: |
Directions:To cook wild rice: Wash wild rice in three changes of hot tap water; drain. In saucepan, heat 2/3 cup wild rice, 1/2 to 1 teaspoon salt and 2 1/2 cup water to boiling. Reduce heat and cover. Simmer until rice is tender and has absorbed water, 30 to 45 minutes. Drain at the 30-minute mark for chewier rice. Rice should be tender but not "rolled back" or mushy. Some kernels will be open, but others will be just tender. Drain and cool.
Prepare the Red Pepper Vinaigrette. Combine cooked, cooled rice with the chicken, celery, artichokes (if used), parsley, green onion and tarragon. Mix in the Red Pepper Vinaigrette. Line serving bowl or platter with lettuce and tomato wedges, turn rice mixture into center and sprinkle with nuts for garnish. |
|
Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Toast raw nuts on a cookie sheet, 300 to 350 degrees for 7 to 10 minutes (approximate time, watch so they don't get too brown), turn with a spatula. Remove from cookie sheet to cool.
Chicken breasts can be cooked quickly when sliced in half or quarters, and boiled in water on the stove top for 10 to 15 minutes.
|
|
This recipe for Wild Rice Chicken Salad is from