Smoked Chicken And Wild Rice Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
This dish is not for the budget conscious. Tart fruits and nutty wild rice are the perfect foil for the smoky-flavored chicken in this salad. This was adapted from Idone's Salad Days 1989 Ingredients:
ingredients |
3 lb. smoked chicken |
1 cup wild rice, washed thoroughly in several changes of cold water. |
2 cups chicken stock or broth |
1 bunch scallions |
1 tbs. margarine or butter |
1 cup walnut pieces |
1 tbs. grainy mustard |
1 garlic clove, minced |
salt and freshly milled black pepper |
1/4 cup sherry vinegar |
juice of 1/2 orange |
1/2 cup vegetable oil |
1/4 cup oriental sesame oil |
a few dashes of hot pepper oil |
16 kumquats, halved and seeds removed if large |
1 cup fresh cranberries, washed and drained |
Directions:
1. Method:
2. 1)Skin the Chicken and pull the meat off the bones in thin shreds.
3. 2)In a large saucepan, combine the wild rice , stock, and enough cold water to cover by 1-inch. Bring to a boil over moderate heat. Boil for 25 to 30 minutes, until tender. Drain and reserve.
4. 3)Meanwhile, trim the scallions at both ends. Cut them into long thin strip. Place in a bowl of ice water.
5. 4)In a small skillet, melt the butter over moderate heat. When foam subsides, add the walnuts and toast, shaking the pan, until golden. Drain on paper towels.
6. 5)In a bowl, whisk together the mustard, garlic, and salt and pepper to taste. Whisk in the vinegar and orange juice until the salt dissolves. Gradually whisk in the oils; set the dressing aside.
7. 6)In a large mixing bowl, combine the chicken, wild rice, kumquats, and cranberries. Toss to coat with the dressing. Set aside at room temperature for 30 minutes.
8. 7)Drain the scallions.
9. 8)Divide the salad among 5 dinner plates. Scatter with the scallions and walnuts and serve.
10. Calories: 729 per serving
11. Wine: Chianti
|
|