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Sarasota's Chicken and Wild Rice Salad

Created by Kchurchill5 on September 6, 2013

Step 1: Dressing ... Add all the ingredients to a small bowl or measuring cup, and mix to combine - set to the side.
Step 2: Almonds ... I like to toast the almonds. This isn't necessary; but, I think it adds a lot to the dish. Add the almonds to a dry saute pan on medium heat. Saute, just a few minutes until you begin to smell them, stirring often. Then, they are done. They can also be toasted in the oven if you want, but they take a lot longer. Again, this is optional. I have made it both ways, but it is worth toasting them.
Step 3: Wild Rice ... Cook the rice according to package directions. You can cook the rice in water, or chicken broth if you want. The broth adds a bit of extra flavor. Once the rice is done, transfer to a large serving bowl, to cool.
Step 4: Salad ... Add the scallions, celery, chicken, and arugula or watercress to the 'cooled' rice, and toss to combine. Then, add most of the dressing, and mix to incorporate all the ingredients. But, save a little of the dressing to add to the salad right before serving. Cover with plastic wrap; and, refrigerate at least 30 minutes until ready to serve.
Step 5: Serve and ENJOY! ... Add the almonds, the remaining dressing; and toss to combine. ENJOY! Serve with fresh fruit; I love a citrus salad with this dish. A tomato salad would also be a nice side. It is a great weeknight dinner.