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Source: America's Favorite Food Associations

Almond and Wild Rice Chicken Salad
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Serves: 6
Prep Time: 5 minutes
Cook Time: 40 minutes
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1 cup cooked rice
5 cup chicken stock
3 boneless skinless chicken breasts
3 scallions, sliced
1 lemon juice, sqeezed
Salt and pepper
1 red pepper, sliced, seeded
2 ounces snow peas, cut diagonally
1 cup toasted almonds
3 Tablespoon almond oil, *dressing
1/4 Teaspoon allspice, *dressing
1/4 Teaspoon cloves, *dressing
1/4 Teaspoon cumin, *dressing
1/4 Teaspoon marjoram, *dressing
1/4 cup almonds, *dressing , chopped
6 ounces blue cheese, *dressing , crumbled
1 1/2 Tablespoon honey, *dressing
1 Teaspoon Dijon mustard, *dressing
salt and pepper, *dressing , to taste




Rinse wild rice; place in a medium saucepan with stock; bring to a boil. Reduce heat to a simmer; cover and cook for 30 minutes. Add the chicken breasts and scallions and cook another 15 minutes, turning chicken pieces occasionally. Drain; remove chicken to cool. Season rice with lemon juice and salt and pepper. Set aside to cool.

Make dressing: Heat 1 tablespoon of oil in a medium skillet and
add the spices and the chopped almonds, stirring for 3-5 minutes
until the spices are fragrant. Transfer to a shaker jar and add the
rest of the oil and other dressing ingredients. Shake thoroughly.

Put the rice in a large bowl; fluffing it. Add the red pepper, snow
peas and the toasted almond slivers. Cut the chicken into bite-size
pieces and add to the rice. Combine most of the dressing with the
rice-chicken mixture--save a little to drizzle on the radicchio cups.

Place radicchio cups on individual salad plates, filling each with the
rice-chicken mixture; drizzle with the remainder of the dressing.
Garnish with additional almond slivers, red peppers and blue
cheese, if desired.






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