From, "Colorado Colore: A Palate of Tastes," published in cooperation with your Daily InBox newsletter.

INGREDIENTS for Dressing:

  • 1/2 cup rice vinegar
  • 1/3 cup vegetable oil
  • 2 large garlic cloves, minced
  • 1 Tablespoon Dijon mustard
  • 1/2 teaspoon each salt and pepper
  • 1/4 teaspoon sugar

  • 1 cup wild rice
  • 4 cups chicken stock
  • Juice of 1 lemon
  • 2 whole chicken breasts, cooked
  • 1 bunch green onions, minced
  • 6 to 8 ounces snow peas, trimmed
  • 2 ripe avocados, chopped
  • 1 cup pecan pieces, toasted

For the dressing, combine the vinegar, oil, garlic, Dijon mustard, salt, pepper and sugar in a jar with a tight-fitting lid.  Shake to mix.

For the salad, combine the wild rice, stock and lemon juice in a saucepan.  Bring to a boil; reduce the heat.  Simmer, covered, for 1 hour or until tender; drain.  Chop the chicken into bite-size pieces, discarding the skin and bones.  Combine the dressing, rice, chicken, green onions and snow peas in a bowl 2 hours prior to serving and mix well.  Chill, covered, in the refrigerator.  Add the avocados and pecans just before serving and mix gently.

SERVES: 6 - 8

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