Chicken, Arugula, and Wild Rice Salad with Sauteed Apples |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here, the distinctive flavor of the rice is enhanced by both the spiciness of the arugula and the sweetness of the apples. Ingredients:
1/4 cup champagne vinegar or white wine vinegar |
1 1/2 tablespoons extra-virgin olive oil |
1 tablespoon sugar |
1 tablespoon fresh lemon juice |
1 teaspoon dijon mustard |
1/2 teaspoon dried basil |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
1 3/4 cups water |
2/3 cup uncooked wild rice |
2 granny smith apples, each cut into 8 wedges |
1 1/2 tablespoons fresh lemon juice |
3 cups trimmed arugula or spinach |
2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts) |
1 cup seedless red grapes, halved |
1/4 cup (1 ounce) crumbled gorgonzola or blue cheese |
Directions:
1. To prepare vinaigrette, combine first 8 ingredients in a jar. Cover jar tightly, and shake vigorously; set aside.
2. To prepare salad, bring water to a boil in a medium saucepan. Add the wild rice; cover, reduce heat, and simmer 1 hour or until tender.
3. Combine apple wedges and 1 1/2 tablespoons lemon juice in a small bowl, and toss well. Heat a nonstick skillet over medium-high heat; add apple mixture. Cook for 6 minutes or until tender, stirring frequently.
4. Combine cooked wild rice, arugula, chicken, grapes, and cheese in a large bowl. Add the vinaigrette, and toss well. Place 1 1/2 cups salad on each of 4 serving plates, and top each serving with 4 apple wedges.
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