Wild Rice and Chicken Salad
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 6
 
This is an exceptional picnic salad.
Ingredients
Dressing
  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • 1 tablespoon chopped fresh tarragon (or Mexican Mint Marigold)
  • 1 teaspoon salt
  • 1 teaspoon pepper
Salad
  • 1½ cups wild rice blend or 1 cup raw wild rice (to yield 3 cups cooked)
  • 1 to 1¼ pounds chicken tenderloins (to yield 3 cups cooked and chopped)
  • ¾ cup chopped celery
  • ½ cup slivered almonds
  • ½ cup thinly sliced green onions
Instructions
  1. Preheat the oven to 375 degrees. In an oven safe dish, combine the rice and 2-⅓ cups boiling water. Add a dash of salt and tightly cover the dish with tin foil. Carefully transfer the dish to the oven and allow it to cook for approximately 45 minutes. Remove the foil very carefully and check the rice for doneness. When satisfied, remove it from the oven and fluff it with a fork. Allow it to sit uncovered until it cools. Reduce oven temperature to 325 degrees.
  2. To cook the chicken, season it with salt and pepper and cook it in a grill pan or non-stick saute pan until it is opaque. Transfer the chicken to a plate to rest and cover it with loosely tented foil. When it is sufficiently cooled, chop it into small chunks, discarding any fatty bits. (With tenders there is a little tendon at the large end which I do not like and I always cut out after cooking for aesthetic and textural reasons.)
  3. Place the slivered almonds on a cookie sheet and toast them in the 325 degree oven for 4 to 5 minutes. Watch them carefully, as they go from perfect to destroyed very quickly.
  4. In a small lidded jar, combine all the dressing ingredients and shake them well to emulsify.
  5. Place all of the salad ingredients in a large bowl and add about ¾ of the dressing. Stir to combine. Place the bowl in the refrigerator to cool completely. Add the remaining dressing right before serving and stir the salad to distribute the dressing. Season liberally with salt and pepper.
Recipe by kelly yandell at http://www.themeaningofpie.com/2011/06/wild-rice-and-chicken-salad/