"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Northwoods Chicken Salad Recipe

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This recipe for Northwoods Chicken Salad, by , is from Gene & Mimi , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenny Hilton
Added: Wednesday, March 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. uncooked wild rice
Juice of lemon
3 green onions, sliced
red pepper diced
2 ripe avocados, cut into chunks
5 c. chicken stock
2 chicken breasts, grilled & cut into bite sized chunks
2 oz. sugar peas, cut into 1 pieces
1 c. pecan halves, toasted
Spinach leaves
Dressing:
2 large garlic cloves, minced
t. salt
t. black pepper
1/3 c. vegetable oil
1 T. Dijon mustard
t. sugar
c. rice vinegar

Directions:
Directions:
Put wild rice in a strainer and run under cold water to rice. Place rice in a medium saucepan. Add chicken stock; bring to a rapid boil. Adjust heat to a gentle simmer, cook for 45 minutes. Place a thin towel inside a colander and turn rice into colander, drain.

Transfer rice to a bowl and toss with lemon juice, let cool. Add chicken, onion, red pepper and sugar peas to rice. Toss with dressing, cover and refrigerate 2-4 hours. Just before serving, add avocado and pecans, toss to mix. Spread spinach leaves on platter, mound rice mixture on top.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
Alot
Personal Notes:
Personal Notes:
This is my favorite salad recipe. It takes awhile to prepare but it's the best!

 

 

 

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