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Prep time
1 hour 20 minutes
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Cook time
40 minutes
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Serves
4 to 6
Author Notes
I don't remember where this recipe originated. But I know that I love it. It is one of those combinations that hit the notes of sweet, crunchy and citrus in a smooth light dressing. The wild rice cooks gently on its own. By using a rotisserie chicken, the assembly is quick and easy. —lakelurelady
Ingredients
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1/3 cup
Mayonnaise
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2 tablespoons
Frozen Orange Juice Concentrate, Thawed
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3 cups
Cubed Cooked Chicken (From Rotisserie Chicken)
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1/2 cup
Pecans, toasted and coarsely chopped
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1/2 cup
Dried Cranberries
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1
Orange, segments removed and chopped
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1
Celery rib, cut into small dice
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1/2 teaspoon
Salt
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1/4 teaspoon
Pepper
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1/3 cup
Wild Rice
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1 cup
Water
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Lettuce leaves and Orange segments for serving
Directions
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Whisk together mayonnaise and orange juice concentrate in a large bowl. Add chicken, nuts, cranberries, orange, celery, salt and pepper and mix well. Chill, covered, at least 1 hour.
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Rinse rice in a fine sieve under running cold water, then drain. Bring water to a boil in a heavy saucepan and stir in rice. Simmer, covered, until rice is tender, about 40 to 50 minutes. Drain rice and cool, then stir into chicken salad and serve over greens.
I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.
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