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Emeril's Chicken and Wild Rice Salad

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“Hey, salads don’t have to be boring, they can be wild!"
~ Emeril Lagasse

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Gathering Wild Rice
Seth Eastman
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La Belle Cuisine

Emeril's Chicken and Wild Rice Salad
Recipe courtesy Emeril Lagasse
and Good Morning America

1 whole skinless, boneless chicken breast,
12 ounces
1 cup chicken broth
1 tablespoon honey
1 tablespoon minced fresh ginger root
3/4 cup wild rice
1 and 1/2 cups chicken broth (see directions)
2 tablespoons cider vinegar
2 tablespoons honey
4 tablespoons olive oil
2 teaspoons fresh minced ginger root
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely diced red onion
1/4 cup thinly sliced scallion
1/2 cup finely diced carrot
1/3 cup toasted and roughly chopped hazelnuts
1/3 cup toasted pine nuts
1/4 cup golden raisins
1/2 cup quartered dried apricots
1/4 cup dried cranberries
4 cups loosely packed mesclun salad, washed

Directions:
1. Place chicken breast in a 7- to 8-inch skillet, add 1 cup chicken broth,
honey and ginger, and  bring quickly to a boil. Reduce heat and simmer
7 to 10 minutes on each side, turning every few  minutes until chicken
is thoroughly cooked but not overcooked. Remove chicken from pan
and let cool. Reserve liquid.
2. Place reserve liquid in a medium saucepan. Add 1 1/2 cups chicken
broth and bring to a boil.  Add wild rice and simmer covered for 30 to
40 minutes, until rice is tender. Place in a large bowl  and let cool for
20 minutes.
3. Combine cider vinegar, honey, olive oil, ginger root, salt and pepper
in a large mixing bowl. Add remaining ingredients and toss. Add cooled
rice.
4. Slice chicken thinly and then cut slices into thirds, and add into rice
mixture.
 5. Place mesclun on a large platter and mound rice salad in the center.
Serves 4.

Featured Archive Recipes:
Butterfield's Chicken Curry Salad
Chicken and Rice Salad Supreme
Chicken Waldorf Salad
Wild Rice, Peas and Mushroom Salad

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