Smoked Chicken And Wild Rice Salad Recipes

WILD RICE CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, rice, water chestnuts and green onions. In a small bowl, combine the mayonnaise, milk, lemon juice, salt, tarragon and pepper. Pour over chicken mixture; toss to coat. Cover and refrigerate for 2-3 hours. Just before serving, fold in grapes and sprinkle with cashews.

CHICKEN AND WILD RICE SALAD

Steps:

• Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours. Drain well and cool.
• Whisk together oil, vinegar, mustard, remaining salt (or to taste), and pepper.
• Combine rice with remaining ingredients in a large bowl, then gently toss with vinaigrette.

SMOKED CHICKEN AND WILD RICE SALAD

Steps:

• Stir all ingredients for the cranberry vinaigrette together in a small saucepan. Cover and cook over medium heat, stirring occasionally until the cranberries pop, about 10 minutes. Lightly crush the cranberries in their juice and set the sauce aside to cool.
• Whisk together the ingredients for the tarragon vinaigrette and set aside. Combine the wild rice, bell pepper, shallot, lemon zest, lemon juice and oil. Season with salt and pepper and refrigerate for at least 30 minutes.
• When ready to serve, toss the lettuces with the tarragon vinaigrette and arrange on one side of each chilled plate. Place the wild rice in the center of the plate and arrange the slices of chicken on the opposite side. Spoon the cranberry vinaigrette over the chicken slices and serve.

CURRIED SMOKED CHICKEN AND WILD RICE SALAD

Steps:

• Make the dressing:
• In a blender or food processor blend the garlic, the vinegar, the lemon juice, the curry powder, the chutney, and salt and pepper to taste until the mixture is smooth. With the motor running add the oil in a stream, add the sour cream and the water, adding additional water if necessary to reach the desired consistency, and blend the dressing until it is combined well. Transfer the dressing to a small bowl and stir in the coriander. The dressing may be made 1 day in advance and kept covered and chilled.
• Make the wild rice mixture:
• In a large heavy saucepan combine the wild rice with the water and the salt and simmer it, covered, for 45 to 50 minutes, until it is tender and all the water is absorbed. Transfer the wild rice to a large bowl and add the vinegar, the oil, and salt and pepper to taste. Toss the mixture well and let it cool completely. The wild rice mixture may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallions and the raisins.
• Cut the chicken into 3/4-inch pieces. Spoon the wild rice mixture onto one side of a large shallow serving dish, arrange the chicken on the other half, and arrange the mâche decoratively down the middle. Serve the dressing separately. (Alternatively, the wild rice mixture, the chicken, and the dressing may be tossed together in a large serving bowl and garnish with the mâche.)

CHICKEN & WILD RICE SALAD

Steps:

• Prepare rice according to package directions, chill.
• In a small mixing bowl, combine mayonnaise, sour cream, and chicken.
• Stir in cooked rice.
• Refrigerate until ready to serve.
• Stir in cashews and serve on lettuce leaf.
• Garnish with alfalfa sprouts.
• You may use low-fat mayonnaise and sour cream.

WILD RICE AND SMOKED TURKEY SALAD

Steps:

• Put the wild rice in a mixing bowl, let cool and add the smoked poultry.
• Prepare the avocados and sprinkle with lemon juice to prevent discoloration. Add the cubes to the mixing bowl. Add the tomatoes, onion, vinegar, olive oil, salt, pepper and parsley. Toss to blend and serve at room temperature.

WILD RICE CHICKEN SALAD

Steps:

• Cook rice according to package directions. Drain and cool to room temperature. Add rest of ingredients in a large bowl and mix well. Cover and chill a couple hours before serving (overnight is fine).
• Tips: I have been using the Uncle Ben's 90 second microwave pouch for the rice part. I use the long grain and wild rice mix.
• I also think it tastes better with canned chicken.