Chicken Wild Rice Salad
Add a new twist on a classic summer time favorite. Wild rice takes a chicken salad from good to great!
| 2½ | cups California wild rice, uncooked |
| 1 ¼ | cups dry white wine |
| 2 | cups water |
| 2 | tbsp. each, fresh tarragon and chervil, minced |
| 10 | boned chicken breast halves, skinned |
| 1 | lb. trimmed asparagus, cut into 4 cm (2 in) pieces |
| 1 | lb. mange tout (snow peas), strings removed, halved |
| ½ | lb. fresh, washed greens |
| 30 | walnut halves, toasted |
| 6 | tbsps. white wine vinegar |
| 4 | tsps. each Dijon mustard and minced shallots |
| ¾ | cup olive oil |
| 2/3 | cup sour cream |
| salt and pepper to taste |
Salad Directions
Preheat oven to 350°. Simmer wild rice in wine and water for 40 minutes or until tender. Boil off any remaining liquid.Combine herbs and sour cream; spread on chicken and place in greased baking pan. Bake approximately 20 minutes.
If desired, pass under grill the last 5 minutes; set aside. Blanch asparagus and manged tout in boiling water 2 minutes, drain well; toss carefully with wild rice and greens. Cut chicken diagonally; arrange next to salad.
Dressing Directions
Mix vinegar, mustard and shallots. Slowly add oil, continuing to whisk. When thickened, salt and pepper; pour over salad. Garnish with walnuts; serve.Makes 10 servings.
Compliments of California Wild Rice Advisory Board :: www.cawildrice.com