Name: Wild Rice And Chicken Salad with Tarragon
Ingredients: 1 cn Chicken broth; (14 1/2-ounce); 1/2 c Wild rice; (about 3 ounces); 2 c Diced cooked chicken; (about 9 ounces); 1 lg Celery stalk; diced; 1/2 lg Crisp red apple; diced; 1 Green onion; thinly sliced; 2 tb Minced fresh tarragon or 2 teaspoons; crumbled; ; dried; 2 1/2 tb Olive oil; 1 1/2 tb Tarragon vinegar; 1 ts Dijon mustard; 1 pn Sugar

CATEGORY	CUISINE	TAG	YIELD
Meats		March 1992	1	servings

INGREDIENTS

1	cn	Chicken broth; (14 1/2-ounce)
1/2	c	Wild rice; (about 3 ounces)
2	c	Diced cooked chicken; (about 9 ounces)
1	lg	Celery stalk; diced
1/2	lg	Crisp red apple; diced
1		Green onion; thinly sliced
2	tb	Minced fresh tarragon or 2 teaspoons; crumbled
		; dried
2 1/2	tb	Olive oil
1 1/2	tb	Tarragon vinegar
1	ts	Dijon mustard
1	pn	Sugar

INSTRUCTIONS

Combine broth and wild rice in small saucepan. Bring to boil. Cover and
simmer over medium-low heat until rice is tender and liquid is absorbed,
about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well
chilled.
Add chicken, celery, apple, green onion and tarragon to wild rice. Whisk
remaining ingredients to blend in small bowl. Pour over wild rice mixture
and toss well. Season with salt and pepper.
Serves 2 to 4.
Bon Appetit March 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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