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|
|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||Earthbound Farm Organic 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.