"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken and Wild Rice Salad Recipe

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This recipe for Chicken and Wild Rice Salad, by , is from Kitty's Kids Sweet Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melanie Horne
Added: Monday, November 12, 2007


2 cups cut up chicken breast
1 box of Near East Wild Rice
1 cup of golden raisins
1 cup of chopped celery
1 cup of grated carrots
1 cup chopped scallions
1 cup of chopped walnuts
salt & pepper to taste
3 tbsp of fresh or dried dill

1/4 cup cider vinegar
1/2 cup olive oil
1 tsp Dijon mustard
3 tsp sugar

-Marinate chicken in olive oil, lemon juice, salt & pepper than roast, or you can use pre roasted chicken and cut into bite size pieces

-Cook rice according to directions when done toss with a tbsp of vegetable oil and let cool slightly

-Wisk together dressing ingredients

-Combine all ingredients, than toss with dressing

-Dish should be served at room temp or sightly warm, just not cold or rice tends to taste a bit hard

Personal Notes:
Personal Notes:
This looks very pretty plated with the colors of the ingredients. You can also double this recipe very easily.




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