Chicken: Fruited Wild Rice and Chicken Salad
Source: Appleton Post Crescent
Refreshing and nice change from a lettuce salad.
Serve with warm artisan dinner rolls or crusty bread
Ingredients
- 2 boneless, skinless chicken breasts
- 1 c. uncooked wild rice
- 1 golden delicious apple (do not substitute), peeled, sliced and chopped into 1/2-inch pieces
- 1/8 c. fresh lemon juice
- 1/2 c. golden raisins
- 1/2 c. halved seeded red grapes
- 1 Tbls. each of minced fresh mint, parsley and chives (use fresh only)
- salt and pepper to taste
- 1/2 c. pecan halves (toasted 10 minutes in 350 degree oven and cooled)
Dressing
- 1/8 c. olive oil
- 2-1/2 Tbls. fresh orange juice, strained
- 1 Tbls. honey
Instructions
Season chicken with salt and pepper and bake in oven at 350 degrees until tender or juices run clear (about 45 minutes). Cool and cut into bite-size pieces.
Dressing: In small bowl, whisk together oil, orange juice and honey; set aside.
Cook wild rice according to package directions; do not overcook. Drain when kernels begin to pop or salad will be mushy. Drain rinse, if needed and cool.
In a large bowl, toss chopped apples and lemon juice.
Add raisins, grapes, mint, parsley and chives; toss well.
Add rice to chicken mixture; toss well then add apple mixture.
Add dressing and mix well, adding salt and pepper to taste.
Cover and chill several hours, or overnight.
Then add pecans and toss lightly. Let stand at room temperature for about 20 minutes before serving.
NOTE: Serves 4