Recipe - Chicken Wild Rice And Tarragon Salad

1 Three fourths cup Chicken browth
One half cup Uncooked wild rice
2 cup Cubed; cooked chicken or
turkey
Three fourths cup Diced celery
Three fourths cup Diced red apple
1 Green onion; thinly cut or sliced up
2 teaspoon Tarragon
2 One half tablespoon Olive oil
1 teaspoon Dijon mustard
One fourth teaspoon Sugar
Salt and pepper

From: Cheryl Miller csmiller@LAMAR.COLOSTATE.EDU

Date: Tue, 30 Jul 1996 20:08:59 +0000
In a small saucepan, combine chicken brown and wild rice. Heat to boiling.
Cover, reduce heat to mediumlow and simmer until rice is tender and liquid
is absorbed, about 50 minutes. Transfer to medium bowl. Cover and chill.
Combine chilled wild rice, chicken, celery, apple, green onion, and
tarragon. In small bowl whisk olive oil, vinegar, mustard, and sugar. Pour
over wild rice mixture and toss well. Season with salt and pepper and
chill. May be prepared a day in advance. Serves 46

EATL Digest 29 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.