north shore chicken salad | aunt beth
Here’s another great salad recipe from my aunt Beth. A great brunch or lunch served with fresh fruit and bread.
Cook 1 cup wild rice in 1 qt chicken broth until broth is absorbed-about 45-60 min.
Toss warm rice with lemon juice -cool. Rice may be cooked ahead and frozen.
ingredients:
Salad
The cooked wild rice
2 whole chicken breasts cooked and cubed (I also cooked them in chicken broth)
3 green onions, sliced including some of the tops
1/2 red pepper, diced
2 oz pea pods, cut into 1 inch piece
1-2 avocados, cut into medium sized pieces
1 cup toasted pecans (toast in advance and cool)
Combine the above ingredients except the avocado and pecans
Toss with the dressing-cover and refrigerate 2-4 hrs
Dressing
2 lg cloves garlic, minced
1 Tablespoon Dijon mustard
1/2 tsp salt
1/4 tsp sugar
1/4 tsp freshly ground pepper
1/4 cup rice wine vinegar
1/3 cup vegetable oil
fresh parsley
ingredients:
Combine all dressing ingredients in food processor or blend thoroughly with a whisk in a bowl. When ready to serve gently stir in the avocado and pecans. Serve on lettuce leaves.
Cook 1 cup wild rice in 1 qt chicken broth until broth is absorbed-about 45-60 min.
Toss warm rice with lemon juice -cool. Rice may be cooked ahead and frozen.
ingredients:
Salad
The cooked wild rice
2 whole chicken breasts cooked and cubed (I also cooked them in chicken broth)
3 green onions, sliced including some of the tops
1/2 red pepper, diced
2 oz pea pods, cut into 1 inch piece
1-2 avocados, cut into medium sized pieces
1 cup toasted pecans (toast in advance and cool)
Combine the above ingredients except the avocado and pecans
Toss with the dressing-cover and refrigerate 2-4 hrs
Dressing
2 lg cloves garlic, minced
1 Tablespoon Dijon mustard
1/2 tsp salt
1/4 tsp sugar
1/4 tsp freshly ground pepper
1/4 cup rice wine vinegar
1/3 cup vegetable oil
fresh parsley
ingredients:
Combine all dressing ingredients in food processor or blend thoroughly with a whisk in a bowl. When ready to serve gently stir in the avocado and pecans. Serve on lettuce leaves.
Comments