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La Belle Cuisine - More Salad Recipes

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"To cook is to create. And to create well...is an act of integrity, and faith."

Emeril's Chicken and Wild Rice Salad

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

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

Ingredients:
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 tsp 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.
Recipe courtesy of Emeril Lagasse © 2000.
 

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