Chicken Wild Rice Salad
- 2 1/2 cups uncooked wild rice
4 cups dry white wine
2 cups water
2 tbsp each, minced fresh: tarragon and chervil
2/3 cup sour cream
10 skinned, boned chicken breast halves
1 lb trimmed asparagus, cut into 4 cm (2 in.) pieces
1 lb mange tout (snow peas), strings removed, halved
1/2 lb fresh, washed greens (e.g. arugula or frisee)
30 walnuts halves, toasted
Dressing:
6 tbsp white wine vinegar
4 tsp each: Dijon mustard and minced shallots
3/4 cup olive oil
salt to taste
Preheat oven to 350°F. Simmer wild rice in wine and water 40 minutes or until tender. Boil off any renaming liquid. Combine herbs and sour cream; spread on chicken and place in greased baking pan. Bake approximately 20 minutes. If desired, pass under grill the last 5 minutes; set aside. Blanch asparagus and mange tout in boiling water 2 minutes, drain well; toss carefully with wild rice and greens. Cut chicken diagonally; arrange next to salad.
Dressing: Mix vinegar, mustard and shallots. Slowly add oil, continuing to whisk. When thickened, salt to taste; pour over salad. Garnish with walnuts; serve.
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Recipe compliments of the Minnesota Cultivated Wild Rice Council