James Beard'S Wild Rice & Chicken Salad

• 4 cu water
• 1-1/2 cu wild rice, rinsed
• 1 t salt
• 2 cu cubed poached chicken
• 1/2 cu celery, thinly sliced
• 1/3 pine nuts, toasted
• 1/3 cu parsley, chopped
• 1/4 cu green onion, thinly sliced
• 2 T fresh tarragon, chopped (1t dried)
• Tomato wedges & Red pepper strips for garnish
• Vinaigrette Dressing:
• 1 t salt, preferably coarse
• 1/2 t fresh ground pepper
• 1-1/2 t Dijon style mustard
• 3 T wine vinegar
• 1/2 cu olive oil

1. 1) In Large heavy saucepan bring to boil water, rice and salt. Reduce hear, cover, simmer 45 min or until tender but not mushy. Drain.
2. 2) Combine rice, chicken, celery, pine nuts, parsley, green onions and tarragon
3. 3) Add Vinaigrette Dressing. Toss to mix. Garnish with tomato and red pepper.

water, wild rice, salt, chicken, celery, nuts, parsley, green onion, t, tomato wedges, vinaigrette, salt, ground pepper, mustard, t, olive oil

Taken from www.epicurious.com/recipes/member/views/james-beards-wild-rice-chicken-salad-51438611 (may not work)