Chicken Salad with Wild Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup uncooked wild rice |
2 cups chopped cooked chicken tenders |
1/2 cup thinly sliced green onions |
1/2 cup chopped celery |
1/2 cup chopped toasted, blanched almonds |
tarragon vinaigrette |
1 cup loosely packed watercress leaves |
Directions:
1. Rinse rice in a fine wire-mesh strainer. Bring 1 1/2 cups salted water to a boil over medium-high heat in a small saucepan. Stir in rice, and return to a boil. Reduce heat to low; cover and simmer, stirring occasionally, 40 to 50 minutes or until tender. Drain rice, and rinse under cold water; drain. Stir together chicken, next 3 ingredients, and rice in a large bowl until combined. Drizzle desired amount of Tarragon Vinaigrette over salad; toss to coat. Chill 1 hour. Toss with watercress and desired amount of remaining vinaigrette before serving.
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