Chicken Wild Rice Salad with Blue Cheese, Pcans and Apples

By • January 10, 2011 • 0 Comments



Author Notes: I am from Minnesota where wild rice is not a luxury, but a staple. I love the crunchy substance of the rice mixed with a variety of little surprises--a bite of protein, a whole pecan, a bit of cheese and apple. Yum!Kate55

Serves 8

  • 1 cup wild rice
  • 2 cups cooked chicken
  • 1 bunch scallions
  • 2 cups celery
  • 2 cups chopped apples
  • 3 cups chicken broth
  • .5 cups apple cider
  • .25 cups olive oil
  • 1 teaspoon lemon juice
  • salt and pepper
  • 1 cup pecans
  • 2 ounces crumbled blue cheese
  1. Bring chicken broth to a boil. Add wild rice and cook until kernels open, about 45-60 minutes. Drain and cool.
  2. Add chicken, chopped scallions, celery and apples to wild rice.
  3. Make vinaigrette by whisking olive oil into apple cider and lemon juice. Once oil is incorporated, season with salt and pepper.
  4. Toss dressing into rice and top with crumbled blue cheese and pecans.

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