Serve this scrumptious salad over mixed organic greens for a balanced meal. This salad is best served at room temperature. This lets the olive oil in the dressing soften. Use leftover chicken from a whole roasted chicken in this salad or use my Poached Chicken Breast recipe to quickly cook up the chicken you need for this salad. You can also cook a whole chicken on the stove and freeze the broth for later use, and use the meat for this salad.
Preparation Note
You will need 5 cups of cooked Basic Wild Rice for this recipe.
Ingredients
Salad
5 cups
cooked
wild rice
2 cups
diced
cooked chicken
1 cups
raw hazelnuts
toasted and chopped
4
tangerines
peeled and segmented
(or satsuma mandarins)
4
green onions
sliced into thin rounds
¼ cups
Zante currants
(optional)
1 cups
chopped
parsley
Dressing
⅓ cups
freshly squeezed
orange juice
⅓ cups
extra virgin olive oil
2 tablespoons
white wine vinegar
1 teaspoons
Herbamare
¼ teaspoons
freshly ground
black pepper