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Chicken and Wild Rice Salad
2 cups diced chicken or turkey (smoked turkey may be substituted)
1/4 lb. sun-dried tomatoes packed in oil, drained and diced
2 medium avocados, diced
1 pkg. Uncle Ben's Long Grain and Wild Rice, cooked
1 green onions, thinly sliced
1 cup packed spinach leaves, sliced in strips
3 tablespoons minced fresh basil or parsley
1/3 cup toasted slivered almonds, optional
In a large bowl, combine all salad ingredients. Toss with Vinaigrette. This is nice served at room temperature. Makes 6 to 8 servings.
Vinaigrette
1 clove garlic
Salt, freshly ground pepper to taste
1 tablespoon each of red wine vinegar and lemon juice
2 teaspoons Dijon mustard
2/3 cup olive oil
1 tablespoon each of chopped fresh basil, tarragon, oregano, if you have it.
Combine garlic, salt, pepper, vinegar, lemon juice and mustard in a small bowl. Whisk in the olive oil and herbs. |