Wild Rice Chicken Salad

Donna Willis

Office of Dr. J.C. Halter and Dr. Thomas L. Willis

2 cups wild rice, cooked
2 cups chicken, diced
4 oz. crumbled feta cheese
½ cup chopped red or yellow peppers
½ cup chopped green onions
1 cup toasted pecans*, chopped
1 cup chopped celery

Cook the chicken breast, cool, and debone. Cook the rice in chicken stock. Combine ingredients in salad bowl. Mix dressing and pour over salad. Marinate overnight.
* Can substitute sliced almonds

Dressing Ingredients:
½ cup olive oil
1/3 cup vinegar (I use tarragon)
¼ teaspoon black pepper

Mix all ingredients.

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