Wild Rice And Chicken Or Turkey Salad With Tarragon Food

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.

TURKEY AND WILD RICE SALAD

Steps:

• In a medium saucepan, bring 3 1/2 cups of the stock or water to boil. Add salt to taste and the wild rice. When the water returns to a boil, reduce the heat, cover and simmer 40 to 45 minutes until the rice is tender and has begun to splay. Taste the rice to make sure it's tender; if so, drain and transfer to a large bowl. Add the remaining salad ingredients, except the pomegranate seeds.
• While the rice is cooking, make the dressing. Whisk together the lemon juice, vinegar, salt to taste, mustard and garlic. Whisk in the oils, taste and adjust seasonings. Toss with the warm rice and the remaining salad ingredients. Arrange the pomegranate seeds on top, and serve.

WILD RICE AND ORZO WITH TARRAGON

Steps:

• In a medium saucepan, bring 3 cups of water to a boil. Add the wild rice and 1/2 teaspoon of salt and simmer, covered, until the rice is tender and the grains begin to pop open, about 45 minutes to an hour. Drain well and set aside.
• Meanwhile, bring 4 cups of water to a boil in another saucepan. Add the orzo and boil until the orzo just begins to become tender, 6 to 7 minutes. Drain and cool under cold water. Set aside.
• When ready to serve, melt the butter in a large saute pan set over medium heat. Add shallots and cook, stirring, for 2 minutes. Add the wild rice and orzo and cook, stirring, until heated through. Add the tarragon and parsley, season with salt and pepper to taste and cook for an additional minute. Serve immediately.

WILD RICE, CHICKEN AND TARRAGON SALAD

Steps:

• Bring stock and wild rice to boil, simmer until rice is tender, about 50 min.
• Transfer to bowl, cover and chill.
• Combine chicken, celery, apple, onion and tarragon with wild rice.
• Make vinegarette out of oil, vinegar, dijon, salt and pepper.
• Toss greens and rice mixture in dressing seperately.
• Lay down a bed of greens, top with wild rice mixture, sprinkle with almonds.
• Garnish with tomato rose.

TURKEY WILD RICE SALAD

Steps:

• Cook wild rice until it is fluffy and drain.
• Cook turkey or chicken and cube (boil until cooked).
• Mix into a bowl: cooked wild rice, cooked meat, chopped green onions, water chestnuts, and sliced grapes.
• Mix together dressing ingredients: Miracle Whip, milk, lemon juice, tarragon, salt and pepper.
• Combine dressing and wild rice mixture and refrigerate until ready to use.
• Just before serving, sprinkle with salted cashews.

WILD RICE AND CHICKEN OR TURKEY SALAD WITH TARRAGON

Steps:

• Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled.
• Add chicken or turkey, celery, apple, green onion and tarragon to wild rice. Whisk remaining ingredients to blend in small bowl. Pour over wild rice mixture and toss well. Season with salt and pepper.

TARRAGON AND TURKEY SALAD

Steps:

• Whisk the last five ingredients together.
• Add rice and remaining salad ingredients.
• Toss well.
• Season with salt and pepper as desired.
• Chill about 30 minutes before serving.

TURKEY WILD RICE SALAD

Steps:

• In a large bowl, combine the first eight ingredients. Drizzle with vinaigrette and toss to coat. Refrigerate until serving.

BAKED CHICKEN AND WILD RICE WITH ONION AND TARRAGON

Steps:

• Preheat the oven to 300 degrees.
• Remove skin and bones from chicken breasts and cut into 1/2- to 1-inch pieces.
• Combine the chicken, celery, pearl onions and tarragon plus 1 cup of the unsalted chicken broth in a nonstick frying pan.
• Cook on medium heat until the chicken and vegetables are tender, about 10 minutes.
• Set aside to cool.
• In a bowl, combine the wine, remaining 2 cups chicken broth, rice and seasoning packet.
• Let soak for 30 minutes.
• In a baking dish, add the cooked chicken and the wine mixture.
• Cover and bake for 60 minutes.
• Serve immediately.

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 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.

ASIAN-STYLE WILD RICE AND CHICKEN OR TURKEY SALAD

Steps:

• For the dressing; whisk all ingredients together until the sugar is completey dissolved; let stand at room temperature for 45 minutes to blend flavors (or chill overnight) before using.
• For the salad; Place the cooked wild rice, cooked chicken or turkey, water chestnuts, chopped onion, celery and snow peas in a large glass salad bowl; toss to combine.
• Pour the dressing over; toss to combine well and chill for about 2 hours.
• Just before serving, toss again and season with salt and black pepper.
• Sprinkle with crispy noodles and green onions.
• Delicious!