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Source: Stop and Smell the Rosemary

Wild Rice and Chicken Salad
With both rice and chicken, this is a hearty salad.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 50 minutes
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1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1 tablespoon chopped fresh tarragon
1 teaspoon salt
1 teaspoon freshly ground pepper
3/4 cup raw wild rice, cooked in 2 1/4 cups chicken stock
4 whole boneless skinless chicken breasts, poached and cubed
1/2 cup celery, minced
1/2 cup slivered almonds, sauteed lightly in butter
1/2 cup green onions, minced
4 cups watercress, coarse stems discarded




Whisk oil, vinegar, tarragon, salt, and pepper until blended. Set aside.

Combine wild rice, chicken, celery, almonds, and green onions. Pour 1/2 cup dressing over mixture. Cover and refrigerate 8 to 10 hours, or overnight, to allow flavors to blend.

Just before serving, add remaining 1/4 cup dressing. Mix well. Divide watercress among 6 small plates and top with salad.


To poach chicken, simmer the chicken in salted stock or water to which 2 ribs of celery, 1 onion, and 1 bay leaf have been added. Cook the chicken until just tender, approximately 20 to 30 minutes. Wild rice takes longer to cook than regular rice, abo


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