Wednesday, July 15, 2009

A Yummy Dish!

This is a great salad to bring to a potluck. With the chicken, it could actually be a main dish. I often leave out the chicken and use fresh mushrooms in it's place.

Pecan, Chicken and Wild Rice Salad

INGREDIENTS for Dressing:
1/2 cup rice vinegar
1/3 cup vegetable oil
2 large garlic cloves, minced
1 Tablespoon Dijon mustard
1/2 teaspoon each salt and pepper
1/4 teaspoon sugar

1 cup wild rice
4 cups chicken stock
Juice of 1 lemon
2 whole chicken breasts, cooked
1 bunch green onions, minced
6 to 8 ounces snow peas, trimmed
2 ripe avocados, chopped
1 cup pecan pieces, toasted

For the dressing, combine the vinegar, oil, garlic, Dijon mustard, salt, pepper and sugar in a jar with a tight-fitting lid. Shake to mix.

For the salad, combine the wild rice, stock and lemon juice in a saucepan. Bring to a boil; reduce the heat. Simmer, covered, for 1 hour or until tender; drain. Chop the chicken into bite-size pieces, discarding the skin and bones. Combine the dressing, rice, chicken, green onions and snow peas in a bowl 2 hours prior to serving and mix well. Chill, covered, in the refrigerator. Add the avocados and pecans just before serving and mix gently.

SERVES: 6 - 8

Under the Influence


the ungourmet said...

This is such a fresh and yummy summer salad! I like the wild rice.

Evolving Mommy Catherine said...

This sounds great, my mouth is watering.

lakeviewer said...

I dropped in from awomanofnoimportance and loved this recipe right off. Thanks.

JennyMac said...

This looks so fresh and is perfect for summer!

Mrs4444 said...

This looks fantastic (and I'm glad it's not spaghetti.) LOL