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Chicken and Rice Salad Supreme



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Italian Still Life with Green Grapes
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La Belle Cuisine


Michele's Chicken and Rice Salad Supreme

What can I tell you... this is another one of "those" recipes. The scribbled
version (on a 3x5 index card, of course) has been in my recipe box (you
know, THE recipe box) forever. It is amazingly simple to prepare, always
delicious, and always applauded to the accompaniment of requests for the
recipe. It has the added advantage of benefiting from being made ahead.
The only thing needed at the last minute is to toss in the cashews and fruit.
The recipe calls for seedless green grapes, but if good ones are not available
consider substituting fresh pineapple (or canned, as a last resort).
I was chastised recently for being selfish with this recipe and not "putting
it out there" on LBC. (Where is your Chicken Salad Supreme?!?!?) Sorry!
This may have been an oversight on my part. Or perhaps I chickened out
because I couldn't remember exactly from whence it came. I can tell you
for sure that one of my German sisters-in-law (former) all but went into
orbit over this salad, along with a number of other favorite family recipes.
That would mean I was serving it to a crowd in the early 80s.
My best guess is that the original recipe appeared on a box of Uncle Ben's
Long Grain and Wild rice, since it is specified in the recipe. Enjoy!

2 packages Uncle Ben's Long
Grain and Wild Rice
6 boneless, skinless chicken
breast halves
Two 8-ounce cans water
chestnuts, sliced
1 bunch scallions, washed,
trimmed, thinly sliced
1 1/3 cups good-quality
2/3 cup milk (I used 8 ounces
sour cream)
2/3 cup lemon juice
2 cups cashew nuts
3 cups seedless green
grapes, halved

Cook the rice according to package directions and set aside to cool.
Poach the chicken breasts in simmering water to cover, just until they
are cooked through (the time will depend on the size and thickness of
the chicken breasts, so check after about 20 minutes or so). Drain the
chicken well and set it side to cool, covered.
For the dressing, combine well the mayonnaise, milk or sour cream,
and lemon juice. Feel free to add salt and pepper to taste, plus what-
ever other appropriate seasonings you desire. We usually toss in
minced fresh herbs in season.
Place the cooked, cooled rice into a large mixing bowl. Cut the chicken breasts into bite-size chunks and add to the rice along with the drained
and sliced water chestnuts and sliced scallions. Stir to combine. Add the dressing to the rice mixture, toss well to combine, cover, and refrigerate
for at least several hours or until 30 minutes before serving time.
Just before serving add the cashew nuts and grapes to the salad. Toss
gently to combine. Serve immediately. Serves 8.

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