- 4
Ingredients
- Salad:
- 1 cup (6 oz) wild rice
- 4 cups chicken broth
- 3 TBS olive oil
- 1 1/2 cups chopped red or green bell peppers
- 3/4 cups cashews, coarsely chopped
- 1 small can chilled mandarin oranges, drained
- 2 boneless, skinless chicken breasts, poached, cubed
- 2-3 TBS craisins
- Dressing:
- 3 TBS seasoned rice vinegar or apple cider vinegar
- 2 TBS olive oil
- 1 TBS sesame oil
- 1 clove garlic minced (1 tsp)
- 1/4 tsp salt
- dash freshly ground black pepper
- Lettuce leaves for serving
Preparation
Step 1
1. Rinse wild rice under cool running water; drain well. Combine rice and chicken broth in 3 qt saucepan and bring to boil over high heat. Reduce heat and simmer, covered for 45-60" until tender. Drain off any excess liquid; set aside and let cool.
2. In a medium skillet over medium-high heat, heat olive oil; add bell peppers and cook for 3-5 minutes, or until tender. Add the cashews and green onions; cook for 2-3 minutes longer, or until the nuts begin to brown. Remove from heat.
3. In a large bowl, toss together chicken, oranges, wild rice, bell pepper mixture and craisins.
4. Combine all dressing ingredients, whisk until well-combined. Pour dressing over salad and toss until evenly coated. Cover and refrigerate salad for at least 2 hours or up to overnight to allow the flavors to blend.
5. Place lettuce leaves on plate, spoon rice salad mixture and serve.