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Source: Stop and Smell the Rosemary

Chicken and Pecan Rice Salad
Wild rice with nutritous, fiber-rich brown rice make this an exciting medley.
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Serves: 6
Prep Time: 25 minutes
Cook Time: 45 minutes
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4 cups chicken stock
1 cup raw wild rice
1 cup raw long grain brown rice
4 Boneless skinless chicken breast halves, poached and cubed
4 pecans, toasted and coarsely chopped
3 green onions, sliced
1/2 cup golden raisins
1/2 cup celery, chopped
2 teaspoons poons minced Orange zest
1/4 cup rice vinegar
1/4 cup fresh orange juice
2 tablespoons Dijon mustard
2 tablespoons mango chutney
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup canola oil, or vegetable oil
2 tablespoons fresh chives, minced




Bring chicken stock to a boil in a large saucepan. Stin in wild rice. Reduce heat and simmer covered 10 minutes. Add brown rice and simmer covered an additional 30 to 35 minutes, or until liquid is absorbed. Remove from heat. Cool to room temperature. Combine rice, chicken, pecans, green onions, raisins, celery, and orange zest in a large bowl.

Whisk vinegar, orange juice, mustard, chutney, salt, and pepper until combined in a small bowl. Add oil slowly, whisking constantly, until slightly thickened and thoroughly combined. Pour vinaigrette over rice and chicken mixture. Toss gently. Marinate at least 4 hours, or overnight, in the refrigerator.

Before serving, bring to room temperature and sprinkle with chives.


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.


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