Chicken and Wild Rice Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 cups water |
1 cup wild rice |
1 1/2 teaspoons salt, or to taste |
1/2 cup plus 2 tablespoons olive oil |
1/4 cup sherry vinegar |
2 tablespoons dijon mustard |
1/2 teaspoon black pepper |
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound) |
2 celery ribs, cut into 1/4-inch-thick slices (2 cups) |
1 medium red onion, finely chopped (1 cup) |
2 granny smith apples, cut into 1/2-inch cubes |
Directions:
1. Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours. Drain well and cool.
2. Whisk together oil, vinegar, mustard, remaining salt (or to taste), and pepper.
3. Combine rice with remaining ingredients in a large bowl, then gently toss with vinaigrette.
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