Chicken Wild Rice Salad

Add a new twist on a classic summer time favorite.

Wild rice takes a chicken salad from good to great

Recipe courtesy of: California Wild Rice Advisory Board

Makes 10 Servings

2 ½	Cups California Wild Rice, uncooked	1/2 lb	Fresh washed spinach
1 ¼	Cups dry white wine	30	Toasted walnut halves
2	Cups water	6	Tablespoons white wine vinegar
2	Tablespoon each: fresh tarragon & chervil, minced	4	Tablespoons each: Dijon mustard and minced shallots
10	Boned chicken breasts halves, skinned	3/4	Cup olive oil
1 lb	Trimmed asparagus, cut into 2 inch pieces	2/3	Cup sour cream
1 lb	Snow peas, strings removed and halved		Salt & Pepper to taste

Salad: Preheat oven to 350 degrees. Simmer wild rice in wine and water for 50 minutes or until tender. Boil off any remaining liquid. Combine herbs and sour cream; spread on chicken and place in a greased baking pan. Bake approximately 20 minutes. If desired, pass under the grill the last 5 minutes, set aside. Blanch asparagus and snow peas in boiling water 2 minutes, drain well: toss carefully with wild rice and spinach. Cut chicken diagonally; arrange next to salad.

Dressing: Mix vinegar, mustard and shallots. Slowly add oil, continuing to whisk. When thickened, salt and pepper; pour over salad. Garnish with walnuts: serve.

Gibbs-California Wild Rice P. O. Box 387 Live Oak, CA 95953 (800) 824-4932 (530) 695-1612 Fx (530) 695-1039 info@gwrice.com