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Salad
Wild Rice & Pecan Chicken Salad |
This recipe was inspired by
Elaine Sweet of Granbury, TX (USA).
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Yield: about 3 quarts of salad
Ingredients:
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2/3 c. |
plain yogurt |
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1/2 c. |
green onions, sliced |
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2 Tbsp. |
fresh lemon juice |
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1/3 tsp. |
lemon zest |
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2 Tbsp. |
olive oil |
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1/2 Tbsp. |
balsamic vinegar |
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1/2 tsp. |
salt |
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1/2 to taste |
ground black pepper |
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1 c. |
wild rice, cooked according to package directions |
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2 c. |
chicken meat, cooked and shredded |
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1 c. |
pecan nutmeat, chopped and toasted |
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1/2 c. |
dried cranberries |
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Procedure:
Combine the yogurt, green onions, lemon juice and zest, olive oil, and salt and pepper in a mixing bowl. Add the cooked rice, chicken, pecans and dried cranberries.
Mix well and adjust seasoning if desired. Chill until ready to serve.
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