Chicken Wild Rice Salad

By Lyndsi Patterson Published: August 13, 2012

• Yield: 10 Servings

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

Ingredients

• 2 1/2 cups California Wild Rice uncooked
• 1 1/4 cups dry white wine
• 2 cups water
• 2 tbsp each fresh tarragon & chervil minced
• 10 halves chicken breasts boned, skinned
• 1 lb trimmed asparagus cut into 2 inch pieces
• 1 lb snow peas strings removed and halved
• 1/2 lb fresh washed spinach
• 30 toasted walnut halves
• 6 tbsp white wine vinegar
• 4 tbsp each dijon mustard and minced shallots
• 3/4 cup olive oil
• 2/3 cup sour cream
• salt & pepper to taste

Instructions

1. Salad: Preheat oven to 350 degrees. Simmer wild rice in wine and water for 50 minutes or until tender. Boil off any remaining liquid.
   
2. Combine herbs and sour cream; spread on chicken and place in a greased baking pan.
   
3. Bake approximately 20 minutes. If desired, pass under the grill the last 5 minutes, set aside.
   
4. 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.
   
5. Dressing: Mix vinegar, mustard and shallots. Slowly add oil, continuing to whisk. When thickened, salt and pepper; pour over salad. Garnish with walnuts and serve.
   

• Course: Salad