"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Northwoods Chicken Salad Recipe

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

Susan Landa
Added: Monday, July 14, 2008


1 cup uncooked wild rice
5 1/2 cups chicken broth
juice of half lemon
2 chicken breasts, cooked and cut or shredded into bite sized pieces
3 green onions, chopped
half red bell pepper, chopped
2 oz of sugar peas, snow peas, or celery (a crunchy green veggie)
1 cup cashews, unsalted and roasted
2 large cloves of garlic, minced
1 Tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon black pepper
1/4 cup rice vinegar
1/3 cup vegetable oil

1. Put wild rice in strainer and run under cold water to rinse. Place rice in medium saucepan with chicken broth. Bring to a rapid boil, adjust heat to gentle simmer, cover and cook for 45 minutes. Drain in colander. Transfer drained rice to bowl and toss with lemon juice. Cool.
2. Add chicken, onions, red pepper, and veggies to rice.
3. Combine all dressing ingredients and stir thoroughly. Toss dressing with rice mixture. Cover and refrigerate at least 2 hours. Add cashews just before serving.

Personal Notes:
Personal Notes:
BEST OF VOLUMES 1, 2 & 3 - Nominated by Annette and Susan. This salad is very good and unique.




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