At a homeschool potluck dinner a couple of years ago, my sweet friend and mommy/homemaker extraordinaire, Christina brought this wonderful dish. She, of course, had made something that our family could all eat. I had to get the recipe and have made it a couple of times since. It’s a great spring and summer dish, so maybe that’s why I’m thinking of it…..I’m so ready for warm weather!
Chicken and Wild Rice Salad
3 cups uncooked wild rice, cooked according to direction (usually 2 cups water per 1 cup rice)
1 bunch green onions, chopped
1 cup raisins
1 red and 1 yellow pepper cut in thin strips
1/2 box frozen tiny peas
cashews to taste
6-7 chicken breasts, poached in cream or broth and shredded
Dressing:
1/2 cup olive oil
1/2 cup honey
1/2 cup wine vinegar
2 Tbsp curry powder
1 tsp salt
Combine all top ingredients in large bowl. Blend together dressing ingredients and pour over salad. Toss to coat. Serves 12-15 and is “even better on the second day,” according to Christina and me too!