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.
tarragon or white wine vinegar
fresh orange juice
extra-virgin olive oil
freshly ground pepper (to taste)
cooked wild rice (or white & wild rice blend, chilled)
cooked chicken (shredded or diced)
Earthbound Farm Organic Red or Green Seedless Grapes (cut in half lengthwise if large)
thinly sliced scallions
thinly sliced celery
minced fresh tarragon
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.