 The chicken breasts for this salad can also
be grilled. Recipe submitted by Patricia Schroedl, Jefferson,
WI.
Santa
Fe Chicken on Wild Rice Salad
- 1 cup uncooked wild rice
3 cups water
1 cup lowfat plain yogurt
1/2 cup fresh lime juice
1 tablespoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon curry powder
- 4 boneless, skinless chicken
breast halves
1/2 teaspoon cumin seed
Dressing (recipe follows)
1 cup seedless green grapes
1/2 cup chopped red bell pepper
1/2 cup sliced green onions
Romaine lettuce leaves
- In saucepan, place wild
rice and water; cook according to package directions. Drain and
set aside.
- In small bowl, mix together
yogurt, lime juice, mustard, garlic, ground cumin and curry powder.
Reserve 1/2 cup mixture.
- Place chicken in plastic
bag with remainder of marinade and turn to coat. Let stand 15
minutes.
- Prepare Dressing and set
aside.
- Remove chicken from marinade
and place on broiler pan about 5 inches from heat. Broil about
7 minutes; turn chicken, brush with reserved marinade and sprinkle
cumin seed evenly on breast halves. Broil an additional 6 minutes
or until fork can be inserted with ease. Cut chicken into 1/2-inch
diagonal strips.
- In medium bowl, mix together
rice, grapes, bell pepper and green onions. Add Dressing and
toss gently to mix well.
- To serve, line plates
with lettuce leaves. Add rice mixture and arrange chicken on
top.
Makes 4 servings.
Dressing: In small bowl, mix together 2
tablespoons white wine vinegar, 2 tablespoons oil, 1 tablespoon
fresh lime juice, 2 teaspoons Dijon mustard, 1 teaspoon sugar
and 1 teaspoon dried tarragon leaves (or 1 tablespoon chopped
fresh tarragon leaves).
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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