recipe

September 13, 2022

Chicken Wild Rice and Apple Pecan Salad

I loved making this Chicken Wild Rice and Apple Pecan Salad at the cabin that is now featured in the “True North Cabin Cookbook.”. We don’t always have fresh lettuce on the island, so grain salads that we can bring on the pontoon for lunch are really tasty. This salad reminded me of a salad that was on special once when I was a waitress at Dayton’s Boundry Waters Restaurants back in the eighties. Sharing the salad with Ben Lieber and Elizabeth Reis on Twin Cities Live was really fun today.

Chicken Wild Rice and Apple Pecan Salad

Chicken Wild Rice and Apple Pecan Salad

Yield: 4

This salad has no lettuce but uses wild rice and apples as the base for poached chicken with toasted pecans. The sesame dressing here is excellent

Ingredients

Ingredients for Vinaigrette

  • 2 large cloves garlic micro planed
  • ⅓ cup rice vinegar
  • 2 Tbsp soy sauce
  • 1 Tbsp Dijon mustard
  • 1 Tbsp fresh orange juice
  • 1 tsp orange zest
  • 1 Tbsp grated fresh ginger on a micro plane grater
  • 1/4 cup sesame oil
  • 1/4 cup olive oil
  • 1 tsp kosher table salt
  • 1 tsp pepper

Ingredients for the Salad

  • 2 boneless chicken breasts
  • 2 cups wild rice
  • 4 1/2 cups chicken stock
  • 1 cup cubed honey crisp apple
  • 2 celery stalks chopped with leaves
  • 1 cup scallions chopped
  • 1/2 cup red onion chopped
  • 1/4 cup chopped Italian Parsley
  • 1/2 cup toasted pecans

Instructions

  • Place all vinaigrette ingredients in a mason jar and shake until emulsified.
  • Place the wild rice in a saucepan or pot. Arrange the chicken in a single layer on top of the rice.
  • Add 1 tsp salt to the chicken rice mixture and cover with 4 1/2 cups broth. Bring the stock to a boil. You'll see some white scummy foam collecting on the surface of the stock as it comes to a boil; it's fine to leave it..Reduce to a simmer, cover, and let the chicken and rice simmer.
  • Cook the chicken for 15 minutes and fish out of the pot and set aside to cool and continue cooking rice for another 30 minutes.
  • Meanwhile, toast pecans in a cast iron skillet over medium, heat until fragrant and brown, and set aside.
  • Cut chicken into 1/2 inch cubes
  • Take the rice off the stove and drain in a colander, and cool
  • In a large mixing bowl, add apple cubes and toss with vinaigrette. Add cubed chicken, rice, celery, scallions, red onion, parsley, and toasted pecans. Toss again until all the ingredients are
    well-coated.






Notes

This recipe is from the True North Cabin Cookbook on sale now

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