Login
Create Account
Aviary Restaurant Chicken and Wild Rice Salad
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Wonderful alternative to usual salads!
-
Main Ingredient
Chicken breasts; wild rice
-
Category: Salads
-
Cuisine: American
-
Prep Time: 0 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: mamakjking
-
Posted On: Jun 10, 2013
Number of Servings:
Ingredients:
- 1/2 cups - Aviary Restaurant Dressing Divided use
- 3 - Boneless chicken breast halves
- 1/2 pounds - Wild rice About 1 cup
- 1/2 cups - Sliced black olives
- 2 tablespoons - Chopped pimento
- 1 bunches - Green onions Chopped
- 2 - Celery ribs Chopped
- 1/4 cups - Toasted almonds
- - Tomato wedges For garnish
- 1 3/4 cups - Salad oil
- 1/2 cups - Red wine vinegar
- 3 1/4 tablespoons - Sugar
- 3 tablespoons - Prepared mustard
- 1 tablespoons - Salt
- 2 teaspoons - Pepper
- 1 1/2 teaspoons - Dried tarragon
- 3/4 teaspoons - Red pepper flakes
Directions:
1. Place a generous 1/4-C. Aviary Restaurant Dressing in resealable plastic bag. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally.
2. Discard used dressing; pat chicken dry w/ paper towels and broil until cooked through. When cool enough to handle, cut into cubes.
3. In saucepan, combine wild rice and 4 C. water. Bring to boil. Reduce heat and simmer, covered, 45 min. or until tender. Drain. Rinse w/ cold water. Set aside to cool.
4. In large bowl, combine cooked rice and chicken, olives, pimento, onion, celery and almonds. Toss w/ remaining scant 1/4 C. dressing.
5. Garnish w/ tomato wedges and serve.
FOR AVIARY RESTAURANT DRESSING:
Place oil, red wine vinegar, sugar, prepared mustard, salt, pepper, dried tarragon and red pepper flakes in a screw-top jar. Shake vigorously to combine. Reserve remaining dressing for another use.
Comments