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Tuesday, 17 July 2012 16:16

What's Cooking?

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The Phoenix Chapter tries to gather once a month, rotating among the homes of our affiliates. Each meeting includes a meal with the main course provided by the host and supplemented by the group. There has been such a fabulous array of unique and delicious dishes prepared for the group (ranging from 8 - 12) that the it was finally agreed that the tantalizing aromas should not end with that evening but rather be shared with other affiliates.

Our first contribution is a fabulous hot-weather salad doubled by the host for our purposes.

Chicken, Avocado, and Wild Rice Salad

Serves 3-6

  • 3 cups cooked wild rice (that’s about 1 cup uncooked)
  • 1 large avocado
  • 1 T fresh lemon juice
  • 4 scallions (white and some of the green part), coarsely chopped
  • 12 pitted black olives, sliced
  • 3 cups bite-size pieces of cold poached chicken breast, cubed (I poached in combo of white wine, water, and a splash of apple juice)

Dressing

  • ¼ cup red wine vinegar
  • 2 tsp dijon-style mustard
  • ½ cup light vegetable oil (I used canola oil and only about ⅓ cup)
  • ½ tsp sugar
  • 1 T chopped fresh parsley

Garnish

  • ¼ cup slivered almonds or pine nuts, toasted
  • 12 cherry tomatoes
  1. Refrigerate wild rice until cold.
  2. Peel the avocado and slice lengthwise into 1/2 inch strips. Coat with lemon juice and refrigerate until well chilled.
  3. In a large mixing bowl, combine the scallions, olives, chicken, and rice. Toss gently just until mixed.
  4. In a small bowl, mix vinegar, mustard, oil, sugar, and parsley. Whisk together vigorously until completely combined.
  5. Just before serving, add the avocado to the chicken/rice mixture. Pour on dressing and toss gently. Serve sprinkle with nuts and tomatoes.

Contributed by Lynn M Brysacz From Chicken Breasts by Diane Rozas


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