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
INGREDIENTS for Salad:
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
TO PREPARE:
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
Enjoy!
Jo
Under the Influence
Who are you? And why are you here?
4 years ago
5 comments:
This is such a fresh and yummy summer salad! I like the wild rice.
This sounds great, my mouth is watering.
I dropped in from awomanofnoimportance and loved this recipe right off. Thanks.
This looks so fresh and is perfect for summer!
This looks fantastic (and I'm glad it's not spaghetti.) LOL
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