Wild Rice and Cherry Chicken Salad
By Karen Shankles
Knoxville, TN
2001 National Chicken Cooking Contest Finalist
2 packages (6 oz. each) grilled pre-cooked chicken strips
8 ounces wild rice, cooked according to package directions
1/4 cup plus 2 tablespoons shelled pistachios, divided
1 cup dried cherries
1 cup diced celery
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Dressing: recipe follows
radicchio leaves
1 cup seeded tangerine sections, peeled
Dressing:
1/4 cup fresh tangerine juice
2/3 cup extra virgin olive oil
1 tablespoon coarse grained mustard
1/2 teaspoon salt
1/4 teaspoon pepper
In separate bowl, stir to blend all dressing ingredients. Set aside. In large bowl, place chicken, wild rice, 1/4 cup of the pistachios, dried cherries, celery, salt and pepper. Pour about half the dressing over and toss to blend. Arrange radicchio leaves on four individual serving plates and spoon salad onto leaves. Arrange tangerine sections over salad and sprinkle with remaining 2 tablespoons pistachios. Pass remaining Dressing. Makes 4 servings.
