"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Chicken Salad Northwoods Recipe

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This recipe for Chicken Salad Northwoods, by , is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judi Clague


1 cup wild rice, uncooked
Juice of 1/2 lemon
1 chicken breast (2 halves) cooked, cooled, and cut into bite-size chunks
3 green onions, sliced (green and white parts)
1/2 red pepper, diced
2 ounces sugar peas, cut into 1" pieces
2 ripe avocados, cut into chunks
1 cup pecan halves, toasted

2 large cloves garlic, minced
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon freshly ground pepper
1/4 cup rice vinegar
1/3 cup olive oil

Note: this recipe requires refrigeration.

Cook rice as directed on package. Drain rice in colander. (If necessary, place a thin towel inside colander). Transfer drained rice to bowl and toss with lemon juice; cool. Add chicken, onions, red pepper, and sugar peas to rice.

Mix dressing together in separate bowl. Dressing can be made with a food processor, if desired. Toss chicken salad with dressing; cover and refrigerate two to four hours (or overnight).

Just before serving, add avocado and pecans; toss to blend well and transfer to a salad bowl. Garnish with lettuce leaves. Makes five to six servings.




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