Chicken Salad With Wild Rice
|Uncooked wild rice||1⁄2 Cup (8 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Diced poached chicken||2 Cup (32 tbs)|
|Watercress leaves||1 Cup (16 tbs)|
|Thinly sliced green onion||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Blanched almonds||1⁄2 Cup (8 tbs), chopped and toasted|
|Tarragon vinaigrette||1 Tablespoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Chopped fresh tarragon/1 teaspoon dried tarragon||1 Tablespoon|
|Coarse salt||1 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
Rinse rice under running water.
Bring 1 1/2 cups salted water to rapid boil in medium saucepan over high heat.
Stir in rice and return water to rapid boil.
Stir rice with fork and reduce heat so water simmers gently.
Cover and cook until grains puff open and white interior of rice appears, about 25 to 35 minutes.
Rinse rice under cold water; drain well.
Transfer to large bowl.
Add chicken, watercress, green onion, diced celery and chopped almonds.
For vinaigrette: Whisk oil into vinegar in medium bowl 1 drop at a time.
Stir in tarragon, salt and pepper.
Pour small amount of vinaigrette over chicken salad and toss gently, adding more vinaigrette a little at a time until evenly coated.