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Chicken and Wild Rice Salad Recipe

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A tasty salad to prepare well before the meal.
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Servings:
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Ingredients
  • 1 1/4 cups wild rice
  • 3 3/4 cups chicken broth
  • 1/2 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 2 chicken breasts, cooked and cubed
  • 4 green onions, sliced (including tops)
  • 1/2 cup red pepper, diced
  • 1/2 cup green pepper, diced
  • 4 ounces fresh pea pods, cut into 4 pieces
  • 1 cup nuts, toasted
  • DRESSING:
  • 2 cloves garlic, minced
  • 1 tablespoon spicy brown mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 cup red wine vinegar
  • 2/3 cup oil
  • lettuce leaves, optional garnish
Directions
PREP
30 mins
COOK
1 hr
READY IN
1.5 hrs
  • Following package directions, cook wild rice in chicken stock and salt. Drain rice, and while still warm, toss with 2 tablespoons lemon juice. Let cool.
  • Combine prepared chicken breasts, sliced green onions, diced red and green peppers, and cut pea pods with cooled wild rice.
  • Prepare dressing by combining minced garlic, mustard, salt, pepper, vinegar, and oil until well blended. Pour over rice and chicken mixture.
  • Cover and refrigerate for 2-4 hours before serving. Serve on lettuce leaves and garnish each serving with toasted nuts.
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