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1 c. wild rice 4 c. chicken broth 1/4 c. chopped walnuts 4 Tbsp. cider vinegar 1 Tbsp. brown sugar 1 Tbsp. Dijon mustard 1/4 tsp. salt 1/2 c. olive oil 1 Granny Smith apple, diced into 1/4-inch pieces 3 c. cooked chicken, roughly diced 2 scallions, thinly sliced Cook wild rice in broth according to directions on package. Put into a large bowl, fluff with a fork, and set aside for 15 minutes to cool. Place walnuts in a non-stick skillet and cook for 3 minutes over medium high heat, until toasted and fragrant. Let cool. Whisk together vinegar, mustard, sugar, and salt. Add oil in a small stream and whisk until emulsified. Add apple and chicken to wild rice. Add dressing and toss. Place in a serving bowl and top with walnuts and scallions. Serve at room temperature. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |