Cook chicken breasts - sauté, bake, or grill - and chop into bite-
size pieces. Cook rice according to directions. Allow both to cool
on the counter for at least 15 minutes.
Combine oil, vinegar, mustard, garlic, and scallions in a large bowl.
Set aside 1 cup of the mixture. Add chicken, rice, carrots, artichoke
hearts, tomatoes, and pine nuts or almonds to the bowl and stir. Pour reserved mixture
over the salad and mix again.
To double the recipe, use 3 packages of the rice, 1 1/2 pounds
chicken, and double the other ingredients.
Originally Submitted
8/3/2014
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