Sunday, August 14, 2011

North Shore Chicken Salad

This is a wonderful recipe from my mom.  It is very nutritious and simple to make.  
If you don't have the time to cook the wild rice yourself, you can use canned.  
I believe the brand I have used in the past is Canoe, and it was good.  
This recipe serves 6 generously as an entree.  
You can also omit the chicken and serve it as a side dish.  
Garnish with lettuce leaves.

Rinse 1 1/2 cups of wild rice well.

Add the rice to 6 cups of boiling salted water.
Stir and return to a boil.  Turn heat to low and cover.
Let simmer for 45 minutes or until done.

Drain rice and cool.

Place 2 cloves of garlic minced, 1 Tbsp Dijon mustard, 1/2 tsp salt, 1/4 tsp honey,
1/4 tsp pepper and 1/4 cup rice vinegar in a small food processor and blend well.

Slowly add 1/3 cup olive oil to the food processor and blend.

Toss the cooled wild rice with the juice of half a lemon.

Add 1 red pepper diced, 4 green onions diced, 3 oz. snow peas cut into 1" pieces
and 2 boneless skinless chicken breasts cooked and cubed.

Toss with dressing, cover and refrigerate for 2-4 hours.

Add 1-2 avocados chopped and 1 cup of toasted pecan halves.
Toss gently.


1 comment:

  1. Another wonderful
    recipe that I can't
    wait to try. I've
    gotten lazy at my
    mom and dad's, but
    it's back to reality
    in the kitchen, next
    week! Hope you've
    been having the BEST
    summer, Emily!
    xx Suzanne