Almond And Wild Rice Chicken Salad Recipe

Ingredients

• 1 c. uncooked wild rice
• 5 c. chicken stock
• 3 x chicken breasts -- bones and skin removed
• 3 x scallions -- sliced
• 1 x juice of 1/2 lemon salt and pepper
• 1 x red pepper -- seeded and diced
• 2 ounce snow peas -- cut diagonally
• 1 c. almond slivers -- toasted
• 6 x radicchio c. made of several leaves each Dressing
• 3 Tbsp. almond oil
• 1/4 tsp grnd allspice
• 1/4 tsp cloves
• 1/4 tsp cumin
• 1/4 tsp marjoram
• 1/4 c. minced almonds
• 6 ounce blue cheese -- crumbled
• 1 1/2 Tbsp. honey
• 1 tsp Dijon mustard salt and pepper to taste

Instructions

1. Rinse wild rice; place in a medium saucepan with stock; bring to a boil.
2. Reduce heat to a simmer; cover and cook for 30 min.
3. Add in the chicken breasts and scallions and cook another 15 min, turning chicken pcs occasionally.
4. Drain; remove chicken to cold.
5. Season rice with lemon juice and salt and pepper.
6. Set aside to cold.
7. Make dressing: Heat 1 Tbsp.
8. of oil in a medium skillet and add in the spices and the minced almonds, stirring for 3-5 min till the spices are fragrant.
9. Transfer to a shaker jar and add in the rest of the oil and other dressing ingredients.
10. Shake thoroughly.
11. Put the rice in a large bowl; fluffing it.
12. Add in the red pepper, snow peas and the toasted almond slivers.
13. Cut the chicken into bite-size pcs and add in to the rice.
14. Combine most of the dressing with the rice-chicken mix-save a little to drizzle on the radicchio c..
15. Place radicchio c. on individual salad plates, filling each with the rice-chicken mix; drizzle with the remainder of the dressing.
16. Garnish with additional almond slivers, red peppers and blue cheese, if you like.