Friday, June 18, 2010

Chicken and wild rice salad

We had this salad with a wonderful Dijon mustard really makes the salad special!  If you've got leftover chicken that you want to use, just cook the wild rice separately and assemble.  I prefer to cook the chicken and rice together so that the rice really picks up the flavor.

Chicken and Wild Rice Salad

1 lb boneless chicken
2 c broth
1-1/2 c wild rice (uncooked)

Shredded carrot
Dried cranberries
Red onion
Almonds, chopped and toasted
Greens like spinach

Cook the chicken and wild rice for several hours in a crock pot.  Chop the chicken and cool off in the refrigerator if you plan to serve the salad cold.  Arrange greens and add chicken and rice mixture.  Top with vegetables and sprinkle with almonds.


1/4 c white wine vinegar
2 t sugar
1/2 t salt
1 clove of garlic, minced
2 t Dijon mustard
2 T canola oil


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