Blueberry Walnut Wild Rice Salad

• 3/4 cup walnuts, coarsely chopped
• 2 cups fresh blueberries
• 1/4 teaspoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon fresh tarragon, chopped
• 1 1/2 cups wild rice, cooked and cooled
• 6 ounces chicken breasts, cooked and cubed
• Dressing
• 1 cup orange juice, freshly squeezed
• 2 tablespoons white wine vinegar
• 1 tablespoon flat leaf parsley, chopped
• 2 teaspoons fresh thyme leaves
• 1 tablespoon walnut oil (optional)
• TO SERVE
• 1 head butter lettuce
• 1 orange, peeled and segmented

1. Preheat oven to 350u0b0F.
2. Place walnuts on a baking sheet and bake 5-7 minutes, until lightly toasted. Set aside to cool.
3. Wash and drain blueberries, remove stems and place in a large bowl.
4. Add sugar, salt, pepper and tarragon. Toss to coat. Let stand about 15 minutes.
5. Add rice, chicken and walnuts.
6. In a small bowl combine dressing ingredients.
7. Pour over blueberry mixture and mix well. Place lettuce and orange segments on four plates. Top each with salad mixture. Serve at room temperature.

walnuts, fresh blueberries, sugar, salt, black pepper, fresh tarragon, wild rice, chicken breasts, dressing, orange juice, white wine vinegar, flat leaf parsley, thyme, walnut oil, serve, butter lettuce, orange

Taken from www.food.com/recipe/blueberry-walnut-wild-rice-salad-208260 (may not work)