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This recipe for WILD RICE CHICKEN SALAD, by , is from The Kuffel Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maureen Turner
Added: Monday, April 6, 2009


2qts plus 1 c water
3c wild rice
2 6oz jars marinated artichoke hearts
1 10oz pkg. frozen peas
1 green pepper, diced
1 bunch green onion, chopped
1 pt cherry tomatoes, halved
1c toasted almonds
8 chicken breast halves, cooked, cooled and boned
1 1/3c veggie oil
½1/2c white vinegar
¼1/4c freshly grated Parmesan cheese
1T sugar
2tsp salt
1 tsp celery salt
1/2tsp ground white pepper
1/2tsp dry mustard
1/4tsp paprika
1 clove garlic
Combine all dressing ingredients in blender until combined.

Cook wild rice in water. (I use chicken broth) till tender—drain excess liquid. Cooking time will be approx. 45 minutes. Drain the artichoke hearts—add the marinade to the dressing and blend again. Halve the artichoke hearts and add to rice with green pepper, green onions, tomatoes, chicken and half the dressing. Chill. Just before serving add the almonds and the peas and add as much more dressing as desired. Tastes better at room temp.
I sometimes use pea pods instead of peas, and sometimes omit tomatoes in favor of red grapes.




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