Wild Rice and Chicken Salad

Serves 6

 

Dressing:

½ c extra virgin olive oil

¼ c white wine vinegar

1 T chopped fresh tarragon

1 t salt

1 t freshly ground pepper

 

Whisk together until blended and set aside.

 

Salad:

¾ c wild rice, cooked in 2 ¼ c chicken stock

4 whole boneless, skinless chicken breasts, poached and cubed

½ c minced celery

½ c sliver almonds, toasted

½ c minced green onions

 

4 c watercress or spinach

 

Combine all but the watercress. Pour ½ c dressing over mixture. Cover and refrigerate 8 to 10 hours, or overnight.

Divide watercress among 6 small plates and top with salad.

 

*I made half the dressing, used about half the rice (I used a mix of wild and brown and the stock amt given was too much for it), one whole breast of chicken, almost all the celery, half the almonds, and half the green onions.