Wild Rice Salad with Grapes and Chicken
Serves 4
Grapes and chicken are a felicitous pairing and often co-star in curry-based salads. Here we've added rice and tarragon to round out a flavorful concoction that's perfect for an autumn luncheon. If you're looking for shortcuts, use a rotisserie chicken to reduce preparation time.
2 tablespoons tarragon or white wine vinegar
2 tablespoons fresh orange juice
1/2 cup extra-virgin olive oil
1/4 teaspoon sugar
1/2 teaspoon salt
Freshly ground pepper, to taste
2 cups cooked wild rice (or white & wild rice blend), chilled
3 cups cooked chicken, shredded or diced
1 cup red or green seedless grapes, cut in half lengthwise if large
1/4 cup thinly sliced scallions
1/2 cup thinly sliced celery
1/4 cup minced fresh tarragon
1/2 cup toasted slivered almonds
To make the dressing, combine the vinegar, orange juice, oil, sugar, salt, and pepper in a glass jar and shake vigorously. Set aside.
Place the rice in a large bowl and add the chicken, grapes, scallions, celery, and tarragon; stir to combine. Add half of the vinaigrette dressing to the bowl and mix gently, adding more dressing as desired. Refrigerate the salad for at least 2 hours before serving to allow the flavors to marry. Garnish with the almonds at serving time.
We don't have any photos for this recipe yet!
We don't have any videos for this recipe yet!
Natasha 12/6/09
This recipe was easy and so delicious! I doubled the amount and ate it in two days. Healthy and filling!
Leaf Rating:
You may also leave your personal review below!
