Smoked Chicken And Wild Rice Salad
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups cranberries
- ¾cup water
- ¼cup sugar
- 2tablespoons cider vinegar
- Pinch of coarse salt
- 3tablespoons extra-virgin olive oil
- 1tablespoon tarragon vinegar
- Coarse salt and freshly ground black pepper to taste
- 3cups cooked wild rice
- ½cup minced red and/or green bell pepper
- 3tablespoons minced shallot
- Grated zest of two lemons
- 3tablespoons lemon juice
- ¼cup peanut oil
- Coarse and freshly ground black pepper
- 2quarts mixed lettuces, washed and dried
- 1pound smoked chicken, thinly sliced
For the Cranberries Vinaigrette
For the Tarragon Vinaigrette
For the Salad
Nutritional analysis per serving (6 servings)
459 calories; 28 grams fat; 6 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 19 grams protein; 812 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir all ingredients for the cranberry vinaigrette together in a small saucepan. Cover and cook over medium heat, stirring occasionally until the cranberries pop, about 10 minutes. Lightly crush the cranberries in their juice and set the sauce aside to cool.
- Step 2
Whisk together the ingredients for the tarragon vinaigrette and set aside. Combine the wild rice, bell pepper, shallot, lemon zest, lemon juice and oil. Season with salt and pepper and refrigerate for at least 30 minutes.
- Step 3
When ready to serve, toss the lettuces with the tarragon vinaigrette and arrange on one side of each chilled plate. Place the wild rice in the center of the plate and arrange the slices of chicken on the opposite side. Spoon the cranberry vinaigrette over the chicken slices and serve.
- If you substitute one or two tablespoons of walnut oil for some of the peanut oil in this salad, it will accentuate the nutty quality of the rice.
Private Notes
Comments
The contrasting flavors and textures in this dish are fantastic. We also loved the cranberry vinaigrette so much that I will be using that recipe for our Thanksgiving feast. Five stars for this one!