Chicken Salad Northwest*

By á-3145

Elizabeth Neidhart

Ingredients

• DRESSING:
• 1 C uncooked wild rice
• 5 1/2 C chicken stock or water
• Juice of 1/2 lemon
• 1 chicken breast (2 halves) cooked, cooled and cut into
• bite-size chunks
• 3 green onions, sliced (green and white parts)
• 1/2 red pepper, diced
• 2 oz sugar snap peas, cut into 1" chunks
• 2 ripe avocados, cut into chunks
• 1 C pecan halves, toasted
• lettuce (if desired)
• 2 large garlic cloves, minced
• 1 T Dijon mustard
• 1/4 C rice vinegar
• 1/3 C vegetable oil
• 1/2 tsp salt
• 1/4 tsp sugar
• 1/4 tsp pepper
• Combine ingredients in a food processor

Preparation

Step 1

Put wild rice in a strainer and run under cold water, rinse. Place rice in a medium-size saucepan. Add chicken stock or water; bring to a rapid boil. Adjust heat to a gentle simmer. Cook for 45 minutes. Place a thin towel inside a colander and turn rice into the colander; drain.

Transfer drained rice to a bowl and toss with lemon juice. Cool. Add chicken, green onions, red pepper and sugar snap peas to rice. Toss with dressing; cover and refrigerate 2-4 hours.

Just before serving add avocados and pecans. Toss to blend well and transfer to a salad bowl. Garnish with lettuce leaves (if desired).