CHICKEN AND WILD RICE SALAD WITH GOLDEN RAISINS

CHICKEN AND WILD RICE SALAD WITH GOLDEN RAISINS image

Yield 4 - 6 servings

Number Of Ingredients 14

1/3 c. Sherry wine vinegar
1 garlic clove, minced
1 tsp Dijon mustard
1 tsp sugar
2/3 c. olive oil
4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
1 c. wild rice
1 T. vegetable oil
1 c. coarsely grated peeled carrots
1 c. chopped green onions
1/2 c. chopped celery
1/3 c. coarsely chopped toasted walnuts
1/3 c. (packed) golden raisins
2 T chopped fresh dill, plus sprigs for garnish

Steps:

Whisk vinegar, garlic, mustard and sugar in medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Place chicken breasts in medium bowl. Add 1/2 c vinaigrette; mix to coat chicken. Cover and refrigerate 1 hour. Allow remaining vinaigrette to stand at room temperature. Meanwhile, add rice to heavy large saucepan of boiling salted water. Reduce heat to medium. Continue cooking until rice is tender and just beginning to split, stirring occasionally, ca. 50 mins. Drain. Rinse rice thoroughly under cold water. Drain well again. Remove chicken from marinade, season with salt and pepper, saute over medium high heat in heavy large skillet until browned and cooked through, ~6 mins for each side. Let cool slightly, slice on diagonal into 1/4 in thick slices. Mix carrots, green onions, celery, walnuts, raisins, chopped dill, rice, in large bowl. Dress with remaining vinaigrette (you may have extra vinaigrette). Taste and correct seasoning, if necessary. Arrange chicken on top.