Smoked Chicken And Wild Rice Salad

• 1 1/2 cups cranberries
• 3/4 cup water
• 1/4 cup sugar
• 2 tablespoons cider vinegar
• Pinch of coarse salt
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon tarragon vinegar
• Coarse salt and freshly ground black pepper to taste
• 3 cups cooked wild rice
• 1/2 cup minced red and/or green bell pepper
• 3 tablespoons minced shallot
• Grated zest of two lemons
• 3 tablespoons lemon juice
• 1/4 cup peanut oil
• Coarse and freshly ground black pepper
• 2 quarts mixed lettuces, washed and dried
• 1 pound smoked chicken, thinly sliced

1. Stir all ingredients for the cranberry vinaigrette together in a small saucepan.
2. Cover and cook over medium heat, stirring occasionally until the cranberries pop, about 10 minutes.
3. Lightly crush the cranberries in their juice and set the sauce aside to cool.
4. Whisk together the ingredients for the tarragon vinaigrette and set aside.
5. Combine the wild rice, bell pepper, shallot, lemon zest, lemon juice and oil.
6. Season with salt and pepper and refrigerate for at least 30 minutes.
7. When ready to serve, toss the lettuces with the tarragon vinaigrette and arrange on one side of each chilled plate.
8. Place the wild rice in the center of the plate and arrange the slices of chicken on the opposite side.
9. Spoon the cranberry vinaigrette over the chicken slices and serve.

cranberries, water, sugar, cider vinegar, salt, extravirgin olive oil, tarragon vinegar, salt, rice, red andor, shallot, lemons, lemon juice, peanut oil, ground black pepper, mixed lettuces, chicken

Taken from cooking.nytimes.com/recipes/8368 (may not work)