Chicken, wild rice and tarragon salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Chicken browth |
| ½ | cup | Uncooked wild rice |
| 2 | cups | Cubed; cooked chicken or turkey |
| ¾ | cup | Diced celery |
| ¾ | cup | Diced red apple |
| 1 | Green onion; thinly sliced | |
| 2 | teaspoons | Tarragon |
| 2½ | tablespoon | Olive oil |
| 1 | teaspoon | Dijon mustard |
| ¼ | teaspoon | Sugar |
| Salt and pepper | ||
Directions
From: Cheryl Miller <csmiller@...> Date: Tue, 30 Jul 1996 20:08:59 +0000 In a small saucepan, combine chicken brown and wild rice. Heat to boiling.
Cover, reduce heat to medium-low and simmer until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and chill.
Combine chilled wild rice, chicken, celery, apple, green onion, and tarragon. In small bowl whisk olive oil, vinegar, mustard, and sugar. Pour over wild rice mixture and toss well. Season with salt and pepper and chill. May be prepared a day in advance. Serves 4-6 EAT-L Digest 29 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .