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1/2 c. wild rice
1 1/2 c. water
2 c. poached chicken, diced
1 c. watercress leaves (or
chopped parsley)
1/2 c. thinly sliced green
1/2 c. diced celery
1/2 c. toasted, blanched,
slivered almonds, chopped

Tarragon Vinaigrette:
1/2 c. olive oil
1/4 c. white wine vinegar
1 tsp. salt
1 Tbsp. chopped fresh tarragon
or 1 tsp. dried, crumbled
1/2 tsp. freshly ground pepper

Rinse rice under running water. Bring 1 1/2 cups salted
water to rapid boil in medium saucepan over high heat. Stir in
rice and return water to rapid boil. Stir rice with fork and
reduce heat so water simmers gently. Cover and cook until
grains puff open, about 25 to 35 minutes. Rinse rice under
cold water; drain well. Transfer to large bowl. Add chicken,
watercress, green onion, celery and almonds.
Vinaigrette: Whisk oil into vinegar in medium bowl 1
drop at a time. Stir in tarragon, salt and pepper. Pour small
amount of vinaigrette over chicken salad and toss gently,
adding more vinaigrette a little at a time until evenly coated.
Serve slightly chilled. Serves 4 as main course, 8 as buffet

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