One of the fun things we do at the school I teach at is to organize staff potlucks. The sunshine group picks a theme, places a large sign-up banner in the staff room, and everyone plans to bring something in. Today is a salad potluck day, and I signed up to bring one of my favorite rice salads. I have not made this salad in a while. I chose this one because it is yummy and filling – perfect for a lunch! I have made it for brunches and lunches in the past. The tarragon also gives it a bit of a French flair, so if you are ever putting together a French lunch, you might want to add this salad. It won’t disappoint!
Wild Rice, Chicken and Tarragon Salad
2 cans (14 1/2 oz.) low-sodium chicken broth
1 cup wild rice cooked
I large chicken breast cooked and diced
3. celery stalks, diced
1 apple, diced
1 green onion, thinly sliced
2 tablespoon minced fresh tarragon, or 2 tsp. dried, crumble
2 1/2 tablespoon olive oil
1 1/2 tablespoon tarragon vinegar
1 teaspoon Dijon mustard
½ teaspoon sugar
Combine broth and rice in saucepan. Bring to boil. Cover and cook until done. Transfer to bowl. Cover and chill to cool. Add chicken, celery, apple, onion and tarragon to rice. Whisk remaining ingredients to blend in small bowl. Pour over rice and mix well. Serves 4.
