Wild Rice, Chicken and Tarragon Salad |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Ingredients:
2 cups chicken stock |
1/2 cup wild rice |
12 ounces boneless skinless chicken breasts, cooked and cut in large dice |
1 stalk celery |
1/2 tart apple, sliced |
1 green onion, thinly sliced |
1/4 cup almonds, sliced and toasted |
2 tablespoons tarragon, chopped |
4 cups packed baby greens |
2 1/2 tablespoons olive oil |
1 1/2 tablespoons tarragon vinegar |
2 teaspoons dijon mustard |
salt and pepper |
Directions:
1. Bring stock and wild rice to boil, simmer until rice is tender, about 50 min.
2. Transfer to bowl, cover and chill.
3. Combine chicken, celery, apple, onion and tarragon with wild rice.
4. Make vinegarette out of oil, vinegar, dijon, salt and pepper.
5. Toss greens and rice mixture in dressing seperately.
6. Lay down a bed of greens, top with wild rice mixture, sprinkle with almonds.
7. Garnish with tomato rose.
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