Almond And Wild Rice Chicken Salad Recipe



  1. 1 c. uncooked wild rice
  2. 5 c. chicken stock
  3. 3 x chicken breasts -- bones and skin removed
  4. 3 x scallions -- sliced
  5. 1 x juice of 1/2 lemon salt and pepper
  6. 1 x red pepper -- seeded and diced
  7. 2 ounce snow peas -- cut diagonally
  8. 1 c. almond slivers -- toasted
  9. 6 x radicchio c. made of several leaves each Dressing
  10. 3 Tbsp. almond oil
  11. 1/4 tsp grnd allspice
  12. 1/4 tsp cloves
  13. 1/4 tsp cumin
  14. 1/4 tsp marjoram
  15. 1/4 c. minced almonds
  16. 6 ounce blue cheese -- crumbled
  17. 1 1/2 Tbsp. honey
  18. 1 tsp Dijon mustard salt and pepper to taste


  1. Rinse wild rice; place in a medium saucepan with stock; bring to a boil.
  2. Reduce heat to a simmer; cover and cook for 30 min.
  3. Add in the chicken breasts and scallions and cook another 15 min, turning chicken pcs occasionally.
  4. Drain; remove chicken to cold.
  5. Season rice with lemon juice and salt and pepper.
  6. Set aside to cold.
  7. Make dressing: Heat 1 Tbsp.
  8. of oil in a medium skillet and add in the spices and the minced almonds, stirring for 3-5 min till the spices are fragrant.
  9. Transfer to a shaker jar and add in the rest of the oil and other dressing ingredients.
  10. Shake thoroughly.
  11. Put the rice in a large bowl; fluffing it.
  12. Add in the red pepper, snow peas and the toasted almond slivers.
  13. Cut the chicken into bite-size pcs and add in to the rice.
  14. Combine most of the dressing with the rice-chicken mix-save a little to drizzle on the radicchio c..
  15. Place radicchio c. on individual salad plates, filling each with the rice-chicken mix; drizzle with the remainder of the dressing.
  16. Garnish with additional almond slivers, red peppers and blue cheese, if you like.