Chicken And Wild Rice Salad With Golden Raisins Food

WILD RICE SALAD

Steps:

• Cook rice according to package directions. Remove from heat and set aside to cool.
• In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper. Stir in rice, turkey, onion and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
• Before serving, sprinkle slivered almonds over the top of the salad.

WILD RICE CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, rice, water chestnuts and green onions. In a small bowl, combine the mayonnaise, milk, lemon juice, salt, tarragon and pepper. Pour over chicken mixture; toss to coat. Cover and refrigerate for 2-3 hours. Just before serving, fold in grapes and sprinkle with cashews.

CHICKEN AND WILD RICE SALAD WITH GOLDEN RAISINS

Steps:

• Whisk vinegar, garlic, mustard and sugar in medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Place chicken breasts in medium bowl. Add 1/2 c vinaigrette; mix to coat chicken. Cover and refrigerate 1 hour. Allow remaining vinaigrette to stand at room temperature. Meanwhile, add rice to heavy large saucepan of boiling salted water. Reduce heat to medium. Continue cooking until rice is tender and just beginning to split, stirring occasionally, ca. 50 mins. Drain. Rinse rice thoroughly under cold water. Drain well again. Remove chicken from marinade, season with salt and pepper, saute over medium high heat in heavy large skillet until browned and cooked through, ~6 mins for each side. Let cool slightly, slice on diagonal into 1/4 in thick slices. Mix carrots, green onions, celery, walnuts, raisins, chopped dill, rice, in large bowl. Dress with remaining vinaigrette (you may have extra vinaigrette). Taste and correct seasoning, if necessary. Arrange chicken on top.

CHICKEN & WILD RICE SALAD

Steps:

• Prepare rice according to package directions, chill.
• In a small mixing bowl, combine mayonnaise, sour cream, and chicken.
• Stir in cooked rice.
• Refrigerate until ready to serve.
• Stir in cashews and serve on lettuce leaf.
• Garnish with alfalfa sprouts.
• You may use low-fat mayonnaise and sour cream.

CHICKEN AND SNAP PEA WILD RICE SALAD

Steps:

• Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Scrape into a mixing bowl, and refrigerate until cold.
• Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes in a small mixing bowl until smooth. Pour the safflower oil into the dressing in a thin, steady stream while whisking vigorously until the oil has been fully incorporated into the dressing; set aside. Stir the chicken, celery, parsley, and green onion into the cooled wild rice. Stir in the dressing until evenly blended. Cover the rice mixture, and refrigerate 4 hours to overnight.
• Bring a small saucepan of lightly salted water to a boil. Add the sugar snap peas, and cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the peas are cold, drain and cut into 1-inch diagonal pieces. Refrigerate until ready to serve. Stir the peas and toasted almonds into the rice mixture just before serving.

WILD RICE SALAD

Steps:

• In a large saucepan bring 5 cups salted water to a boil. Add wild rice and cook, uncovered, stirring occasionally, until tender, about 40 minutes. Drain wild rice and transfer to a bowl to cool. (Chill wild rice, covered, until cold, about 2 hours.)
• In a large bowl combine vegetables, almonds, and raisins and toss with wild rice.
• In a bowl whisk together vinegar, oil, garlic, and salt and pepper to taste until combined well. Pour dressing over salad and toss well. (Salad may be made 2 days ahead and chilled, covered.)

CHICKEN WILD RICE SALAD

Steps:

• In a large saucepan, bring the water, rice, bouillon and butter to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. Drain if necessary; transfer to a large bowl and cool completely., Place green beans in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. , Add the chicken, tomato, onions and green beans to the rice; stir until blended. Combine the remaining ingredients; drizzle over mixture and toss to coat. Refrigerate until chilled.

CURRIED SMOKED CHICKEN AND WILD RICE SALAD

Steps:

• Make the dressing:
• In a blender or food processor blend the garlic, the vinegar, the lemon juice, the curry powder, the chutney, and salt and pepper to taste until the mixture is smooth. With the motor running add the oil in a stream, add the sour cream and the water, adding additional water if necessary to reach the desired consistency, and blend the dressing until it is combined well. Transfer the dressing to a small bowl and stir in the coriander. The dressing may be made 1 day in advance and kept covered and chilled.
• Make the wild rice mixture:
• In a large heavy saucepan combine the wild rice with the water and the salt and simmer it, covered, for 45 to 50 minutes, until it is tender and all the water is absorbed. Transfer the wild rice to a large bowl and add the vinegar, the oil, and salt and pepper to taste. Toss the mixture well and let it cool completely. The wild rice mixture may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallions and the raisins.
• Cut the chicken into 3/4-inch pieces. Spoon the wild rice mixture onto one side of a large shallow serving dish, arrange the chicken on the other half, and arrange the mâche decoratively down the middle. Serve the dressing separately. (Alternatively, the wild rice mixture, the chicken, and the dressing may be tossed together in a large serving bowl and garnish with the mâche.)

CHICKEN AND WILD RICE SALAD

Steps:

• Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours. Drain well and cool.
• Whisk together oil, vinegar, mustard, remaining salt (or to taste), and pepper.
• Combine rice with remaining ingredients in a large bowl, then gently toss with vinaigrette.

WILD RICE CHICKEN SALAD

Steps:

• Cook rice according to package directions. Drain and cool to room temperature. Add rest of ingredients in a large bowl and mix well. Cover and chill a couple hours before serving (overnight is fine).
• Tips: I have been using the Uncle Ben's 90 second microwave pouch for the rice part. I use the long grain and wild rice mix.
• I also think it tastes better with canned chicken.

CHICKEN WILD RICE SALAD

Steps:

• Rinse rice and cook in the chicken broth 45 minutes to 1 hour.
• Drain and toss with the lemon juice; cool.
• Add to rice the chicken, green onions, red pepper, and peas.
• Toast the pecans on a baking sheet in oven at 350° for about 5 minutes, checking often.
• Mix all the dressing ingredients together and pour over the rice salad.
• Just before serving add the avocados and pecans.

WILD RICE SALAD WITH RAISINS

Steps:

• Preheat oven to gas 4 / 350°F / 180°C.
• Cook the rice as per packet instruction. When cooked but still warm mix with 3-4 tbsp of the dressing, toss the rice around in the dressing and then leave to cool completely.
• Make the dressing: Pound the garlic with the salt into a creamy paste.
• Next work in the mustard powder.
• Whisk in the vinegar and olive oil.
• Season with plenty of black pepper.
• Now toast the walnuts, spread them out on a baking tray and place them in the oven for 8 minutes. (Put a timer on, they burn easily).
• Mix rice with cucumber, tomatoes, diced pepper, apple, raisins, spring onions and walnuts.
• Drizzle with the remaining dressing and mix again so that everything is throughly combined and coated in dressing.

WILD RICE CHICKEN SALAD

Steps:

• Cook rice mix according to package directions.
• Drain artichoke quarters, reserving 1/2 cup liquid.
• Stir together rice, artichokes, chicken, and next 4 ingredients.
• Stir together artichoke liquid, mayo, curry powder, and salt; toss with rice mixture.
• Cover and chill 8 hours.
• Serve on lettuce leaf.