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SALAD
medium green onions, cut
into 1-inch pieces
6 boneless, skinless chicken
breast halves (about 2 lb.),
grilled or broiled and cooled
1 large red bell pepper, seeded
and cut into quarters
lengthwise
2 medium ribs celery
5 cups cooked wild rice, cooled
DRESSING
3
⁄
4 cup vegetable oil
1
⁄3 cup white wine or rice wine
vinegar
2 tablespoons Dijon mustard
3
⁄
4 teaspoon salt
3
⁄4 teaspoon cracked black
pepper
teaspoon hot pepper sauce
Position multipurpose blade in work bowl. Add onions. Pulse 1 to 2 times, about 2 seconds
each time, or until chopped.
Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add chicken, bell pepper,
and celery in batches. Process to slice. Remove to large mixing bowl. Add rice; toss to mix.
Exchange slicing disc for multipurpose blade in work bowl. Add dressing ingredients.
Process until smooth, 3 to 5 seconds. Pour dressing over salad mixture. Toss to coat.
Yield: 12 servings.
Tip: Entire salad may be assembled 1 day in advance and refrigerated.
Per serving: About 270 cal, 17 g pro, 16 g carb, 16 g total fat, 3 g sat fat, 35 mg chol,
260 mg sod.
CHICKEN WILD RICE SALAD
8–10
1
⁄2–
3
⁄4