Smoked Chicken And Wild Rice Salad
Published November 7, 1992
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE CRANBERRIES VINAIGRETTE
1 ½ cups cranberries
¾ cup water
¼ cup sugar
2 tablespoons cider vinegar
Pinch of coarse salt
FOR THE TARRAGON VINAIGRETTE
3 tablespoons extra-virgin olive oil
1 tablespoon tarragon vinegar
Coarse salt and freshly ground black pepper to taste
FOR THE SALAD
3 cups cooked wild rice
½ cup minced red and/or green bell pepper
3 tablespoons minced shallot
Grated zest of two lemons
3 tablespoons lemon juice
¼ cup peanut oil
Coarse and freshly ground black pepper
2 quarts mixed lettuces, washed and dried
1 pound smoked chicken, thinly sliced
Nutritional analysis per serving (6 servings)
36 grams carbs; 57 milligrams cholesterol; 459 calories; 14 grams monosaturated fat; 6 grams polyunsaturated fat; 6 grams saturated fat; 28 grams fat; 5 grams fiber; 812 milligrams sodium; 19 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir all ingredients for the cranberry vinaigrette together in a small saucepan. Cover and cook over medium heat, stirring occasionally until the cranberries pop, about 10 minutes. Lightly crush the cranberries in their juice and set the sauce aside to cool.
- Step 2
Whisk together the ingredients for the tarragon vinaigrette and set aside. Combine the wild rice, bell pepper, shallot, lemon zest, lemon juice and oil. Season with salt and pepper and refrigerate for at least 30 minutes.
- Step 3
When ready to serve, toss the lettuces with the tarragon vinaigrette and arrange on one side of each chilled plate. Place the wild rice in the center of the plate and arrange the slices of chicken on the opposite side. Spoon the cranberry vinaigrette over the chicken slices and serve.
If you substitute one or two tablespoons of walnut oil for some of the peanut oil in this salad, it will accentuate the nutty quality of the rice.
Private Notes
Comments
The contrasting flavors and textures in this dish are fantastic. We also loved the cranberry vinaigrette so much that I will be using that recipe for our Thanksgiving feast. Five stars for this one!