Warm Wild Rice and Chicken Salad
1 hour
A warm chicken salad with wild rice and a mustard vinaigrette. It's a pretty simple chicken salad but it doesn't get more satisfying.
1 person made this
Ingredients
Serves: 4
- Dressing
- 1/4 cup white wine vinegar
- 2 teaspoons sugar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1 clove garlic, finely diced
- 2 tablespoons olive oil
- Salad
- 2 cups chicken stock
- 1 1/2 cups wild rice
- 1 tablespoon butter
- 400g boneless, skinless chicken breast
- salt and pepper, to taste
- 1 cup celery, sliced
- 1/2 cup carrot, grated
- 1/4 cup toasted almonds
- 1 onion shallot, finely diced
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- To make the dressing, combine the vinegar, sugar, mustard, salt and pepper in a bowl. Gradually whisk in the olive oil. Set aside.
- In a saucepan, combine the stock, wild rice and butter. Bring to a boil, reduce heat to a simmer and simmer 45 minutes or until stock is absorbed. Let cool to warm.
- Heat up a frypan with a little olive oil. Sprinkle the chicken breasts with salt and pepper and saute 8 minutes a side or till done. Let cool slightly and cut into small cubes.
- Combine rice, chicken, celery, carrot, almonds and onion in a salad bowl. Add dressing and toss. Serve just warm.
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