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Name: Curried Smoked Chicken and Wild Rice Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 tb mango chutney; 2 ts Salt; 1 bn Scallions including the; 4 tb Fresh Lemon Juice; 1 tb White-wine vinegar; 3/4 c Sour cream; 1/2 c fresh coriander Chopped; 2 1/2 c Wild rice rinsed; 2 cloves Garlic chopped; 2 tb olive oil; 1 c Golden raisins; 2/3 c olive oil; 3 tb Water; 6 1/2 c Water; 1 Whole smoked boneless chicken; 3 tb White-wine vinegar; 1 1/2 tb Curry powder

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INGREDIENTS

3 tb mango chutney
2 ts Salt
1 bn Scallions ; including the
4 tb Fresh Lemon Juice
1 tb White-wine vinegar
FOR THE DRESSING
3/4 c Sour cream
1/2 c fresh coriander ; Chopped
WILD RICE MIXTURE
2 1/2 c Wild rice ; rinsed
2 cloves Garlic ; chopped
2 tb olive oil
1 c Golden raisins
2/3 c olive oil
3 tb Water
6 1/2 c Water
1 Whole smoked boneless chicken
3 tb White-wine vinegar
1 1/2 tb Curry powder

Servings

INSTRUCTIONS

Make the dressing: In a blender or food processor blend the garlic, the vinegar, the lemon juice, the curry powder, the chutney, salt and pepper to taste until the mixture is smooth. With the motor running add the oil in a stream, add the sour cream and the water, adding additional water if necessary to reach the desired consistency, and blend the dressing until it is combined well. Transfer the dressing to a small bowl and stir in the coriander. the dressing may be made 1 day in advance and kept covered chilled. Make the wild rice mixture: In a large heavy saucepan combine the wild rice with the water and the salt and simmer it, covered, for 45 to 50 minutes, or until it is absorbed. Transfer the wild rice to a large bowl and add the vinegar, the oil, and salt and pepper to taste. Toss the mixture well and let is cool completely. The wild rice mixture may be prepared up to this point 1 cay in advance and kept covered and chilled. Stir in the scallions and the raisins. Cut the chicken into 3/4-inch pieces. Spoon the wild rice mixture onto one side of a large shallow serving dish, arrange the chicken on the other half, and arrange the mache decoratively down the middle. Serve the dressing separately. (Alternatively, the wild rice mixture, the chicken, and the dressing may be tossed together in a large serving bowl and garnished with the mache.) Yield: 12 servings Recipe by: Cooking Live Show #8892 Posted to MC-Recipe Digest V1 #628 by "Angele and Jon Freeman" on May 31, 1997

NOTES

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Curried Smoked Chicken and Wild Rice Salad

3 tb mango chutney
2 ts Salt
1 bn Scallions including the
4 tb Fresh Lemon Juice
1 tb White-wine vinegar
 FOR THE DRESSING
3/4 c Sour cream
1/2 c fresh coriander Chopped
 WILD RICE MIXTURE
2 1/2 c Wild rice rinsed
2 cloves Garlic chopped
2 tb olive oil
1 c Golden raisins
2/3 c olive oil
3 tb Water
6 1/2 c Water
1 Whole smoked boneless chicken
3 tb White-wine vinegar
1 1/2 tb Curry powder

Make the dressing: In a blender or food processor blend the garlic, the  vinegar, the lemon juice, the curry powder, the chutney, salt and pepper to  taste until the mixture is smooth. With the motor running add the oil in a  stream, add the sour cream and the water, adding additional water if  necessary to reach the desired consistency, and blend the dressing until it  is combined well. Transfer the dressing to a small bowl and stir in the  coriander. the dressing may be made 1 day in advance and kept covered  chilled.    Make the wild rice mixture: In a large heavy saucepan combine the wild rice  with the water and the salt and simmer it, covered, for 45 to 50 minutes,  or until it is absorbed. Transfer the wild    rice to a large bowl and add the vinegar, the oil, and salt and pepper to  taste. Toss the mixture well and let is cool completely. The wild rice  mixture may be prepared up to this point 1 cay in advance and kept covered  and chilled. Stir in the scallions and the raisins.    Cut the chicken into 3/4-inch pieces. Spoon the wild rice mixture onto one  side of a large shallow serving dish, arrange the chicken on the other  half, and arrange the mache decoratively down the middle. Serve the  dressing separately. (Alternatively, the wild rice mixture, the chicken,  and the dressing may be tossed together in a large serving bowl and  garnished with the mache.)    Yield: 12 servings    Recipe by: Cooking Live Show #8892 Posted to MC-Recipe Digest V1 #628 by  "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997

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Nutrition

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Serving Size: 1 Serving (2508g)
Recipe Makes: 1

Calories: 3959
Calories from Fat: 868 (22%)

Amt Per Serving		% DV

	Total Fat 96.4g	129 %
	Saturated Fat 27.3g	137 %
	Monounsaturated Fat 45g
	Polyunsanturated Fat 14.8g
Cholesterol 527.9mg		162 %
Sodium 720.9mg		25 %
Potassium 5866.1mg		154 %
Total Carbohydrate 566.5g		167 %
	Dietary Fiber 48.3g	193 %
	Sugars, other 518.3g
Protein 235.5g		336 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3959

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