Recipe - Curried Smoked Chicken And Wild Rice Salad

FOR THE DRESSING
2 Garlic cloves, chopped
3 tablespoon Whitewine vinegar
4 tablespoon Fresh lemon juice
1 One half tablespoon Curry powder
3 tablespoon Bottled mango chutney
2/3 cup Olive oil
Three fourths cup Sour cream
3 tablespoon Water
One half cup Chopped fresh coriander

WILD RICE MIXTURE
2 One half cup Wild rice, rinsed
6 One half cup Water
2 teaspoon Salt
1 tablespoon Whitewine vinegar
2 tablespoon Olive oil
1 bn Scallions including the
green part, chopped (about
Three fourths cup)
1 cup Golden raisins
6 Whole smoked boneless
chicken breasts, skinned
(about 3One half to 4 pounds)
if desired, available at
some butcher shops
And specialty food shops
3 cup Mache (lamb'slettuce),
washed well and spun dry

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 3/4inch 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 MCRecipe Digest V1 #628 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 31, 1997