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Ingredients
Salad
1 1/2 cups mixed rice
blend (see recipe description)
3 cups water
1/2 teaspoon salt
2 cups cubed cooked
chicken (may also use cubed turkey)
1 cup diagonally sliced
celery
1/2 cup chopped fresh
parsley
1/2 cup sliced pitted
black olives
1/2 cup diagonally
sliced green onion, including tops
2 tablespoons fresh
chopped tarragon (or 2 teaspoons dried tarragon)
1/4 cup chopped red
pimiento
Red Pepper
Vinaigrette
2 tablespoons Dijon
mustard
3 tablespoons white-wine
vinegar
1 teaspoon salt
1/2 teaspoon freshly
ground black pepper
1/4 teaspoon crushed red
pepper flakes
3/4 cup olive oil
Garnish &
Presentation (optional)
lettuce leaves
tomato wedges
1/4 cup whole black
olives
1/2 cup toasted slivered
almonds or pine nuts
Directions
Salad
Place mixed rice blend
in a strainer and rinse under hot tap water. Place
rice, water and salt into a medium saucepan. Heat to
boiling, then cover and simmer for about 40-50
minutes, or until rice is tender and water has been
fully absorbed. Pour 1/2 of Red Pepper Vinaigrette
(recipe follows) over rice while hot. Stir and set
aside to cool.
In a large mixing bowl,
combine cooked and cooled rice, chicken, celery,
parsley, black olive slices, onion, tarragon and red
pimiento. Add remaining vinaigrette and stir lightly
to mix. Cover bowl or transfer to an air-tight
container and chill in refrigerator until ready to
serve.
Red Pepper
Vinaigrette
In a small mixing bowl,
whisk together mustard, vinegar, salt, black pepper
and red pepper flakes. Add oil gradually while
constantly whisking.
Garnish &
Presentation
Just before serving,
stir salad. Serve salad by itself or over a bed of
whole lettuce leaves. If desired, garnish with
tomato slices, whole black olives and sprinkle with
slivered almonds or pine nuts. |
