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CHICKEN SALAD WITH WILD RICE 1/2 c. wild rice 1 1/2 c. water salt 2 c. poached chicken, diced 1 c. watercress leaves (or chopped parsley) 1/2 c. thinly sliced green onions 1/2 c. diced celery 1/2 c. toasted, blanched, slivered almonds, chopped Tarragon Vinaigrette: 1/2 c. olive oil 1/4 c. white wine vinegar 1 tsp. salt 1 Tbsp. chopped fresh tarragon or 1 tsp. dried, crumbled 1/2 tsp. freshly ground pepper Rinse rice under running water. Bring 1 1/2 cups salted water to rapid boil in medium saucepan over high heat. Stir in rice and return water to rapid boil. Stir rice with fork and reduce heat so water simmers gently. Cover and cook until grains puff open, about 25 to 35 minutes. Rinse rice under cold water; drain well. Transfer to large bowl. Add chicken, watercress, green onion, celery and almonds. Vinaigrette: Whisk oil into vinegar in medium bowl 1 drop at a time. Stir in tarragon, salt and pepper. Pour small amount of vinaigrette over chicken salad and toss gently, adding more vinaigrette a little at a time until evenly coated. Serve slightly chilled. Serves 4 as main course, 8 as buffet servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |