Wild Rice and Chicken Salad
14 1/2 oz. can chicken broth
1/2 cup wild rice, about 3 ounces
2 cups diced cooked chicken breast, about 9 ounces
1 large celery stalk, diced
1/2 large crisp red apple, diced
1 green onion, thinly sliced
2 tablespoons minced fresh tarragon or 2 teaspoons dried, crumbled
2 1/2 tablespoons olive oil
1 1/2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
1/4 tsp. sugar
Combine broth and rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. T
Transfer to medium bowl. Cover and chill.
Just before serving, add chicken, celery, apple, onion, and tarragon to rice. Whisk remaining ingredients to blend in small bowl.
Pour over rice, toss well. Season with salt and pepper.
Serves 2-4.
1/2 cup wild rice, about 3 ounces
2 cups diced cooked chicken breast, about 9 ounces
1 large celery stalk, diced
1/2 large crisp red apple, diced
1 green onion, thinly sliced
2 tablespoons minced fresh tarragon or 2 teaspoons dried, crumbled
2 1/2 tablespoons olive oil
1 1/2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
1/4 tsp. sugar
Combine broth and rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. T
Transfer to medium bowl. Cover and chill.
Just before serving, add chicken, celery, apple, onion, and tarragon to rice. Whisk remaining ingredients to blend in small bowl.
Pour over rice, toss well. Season with salt and pepper.
Serves 2-4.
0 Comments:
Post a Comment
Links to this post:
Create a Link
<< Home