Wild Rice And Chicken Salad With Tarragon

Recipe Ingredients

1		Chicken broth - (14 1/2 oz)
1/2 cup	80g / 2.8oz	Wild rice - (abt 3 oz)
2 cups	125g / 4.4oz	Diced cooked chicken - (abt 9 oz)
1 cup	110g / 3.9oz	Celery stalk - diced (large)
1/2 cup	73g / 2.6oz	Crisp red apple - diced (large)
1		Green onion - thinly sliced
2 tablespoons	30ml	Minced fresh tarragon
		= (or 2 tspns dried tarragon, crumbled)
2 1/2 tablespoons	37ml	Olive oil
1 1/2 tablespoons	22ml	Tarragon vinegar
1 teaspoon	5ml	Dijon mustard
1		Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled.

Add chicken, celery, apple, green onion and tarragon to wild rice. Whisk remaining ingredients to blend in small bowl. Pour over wild rice mixture and toss well. Season with salt and pepper.

This recipe yields 2 to 4 servings.

Source:
Bon Appetit, March 1992

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