Wild Rice and Chicken Salad

Ingredients

Dressing:

• ½ C extra virgin olive oil
• ¼ C white wine vinegar
• 1 Tbsp chopped fresh tarragon
• 1 tsp salt
• 1 tsp freshly ground pepper

Salad:

• ¾ C wild rice, cooked in 2¼ C chicken stock
• 4 whole boneless, skinless chicken breasts, poached and cubed
• ½ C minced celery
• ½ C slivered almonds, toasted
• ½ C minced green onions

For serving:

• 4 C watercress or spinach

Directions

Whisk dressing ingredients together until blended and set aside.

Combine all salad ingredients except the watercress/spinach. Pour ½ C dressing over the mixture. Cover and refrigerate 8 to 10 hours, or overnight.

Divide watercress/spinach among 6 small plates and top with dressed salad.

*I made half the dressing, used about half the rice (I used a mix of wild and brown and the stock amt given was too much for it), one whole breast of chicken, almost all the celery, half the almonds, and half the green onions.