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Salads Minneapolis Star Tribune
Chicken 1/1/1900

CHICKEN SALAD NORTHWOODS
Cold Wild Rice/Chicken Salad

Submitted by: Judy Whittington

For a printer friendly version of this recipe, click here

Servings: 6 servings

Comments:
Nice salad to make ahead [and it has no dicey eggs or milk products to worry you on those hot days outdoors]. Has tasty mix of vegetables, wild rice & chicken. Be sure to chill 2-4 hours to blend flavors.

Ingredients:
Salad
1 cup uncooked wild rice
5-½ cups chicken stock or water
Juice from ½ lemon
1 chicken breast (2 halves), cooked, cooled & cut into bite size pieces
1 bunch green onions, sliced (green & white parts)
1 red pepper, diced
2-4 oz sugar peas, cut 1" pieces

2 ripe avocados, cut into chunks
1 cup pecan halves, toasted
Lettuce leaves

Dressing
2 large cloves garlic, minced
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon freshly ground pepper
¼ cup rice vinegar
1/3 cup olive or vegetable oil

Directions:
Put wild rice in a strainer and run under cold water; rinse.

Place rice in a medium saucepan, add chicken stock or water and bring to a rapid boil. Adjust heat to a gentle simmer and cook for 45 minutes. Place a thin towel inside a colander and turn rice into colander and drain. Transfer drained rice to a bowl and toss with lemon juice. Cool.

To prepare dressing, combine ingredients in a food processor bowl and process.

Add chicken, onions, red pepper, and sugar peas to rice. Toss with dressing, cover and refrigerate 2 to 4 hours.

Just before serving add avocados and pecans, toss well. Transfer to a salad bowl and garnish with lettuce leaves.

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