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Wild rice and tarragon chicken salad
Ingredients
150g (5oz) long-grain and
wild rice mix
2 cooked chicken breasts, cut or shredded into bite-sized pieces
6 spring onions, finely sliced
4 celery stalks, sliced
200g (7oz) red grapes, halved
50g (2oz) walnut halves
For the dressing
100ml (4fl oz) fresh mayonnaise
2tbsp finely chopped tarragon
1tsp English mustard
Juice of 2 lemons
wild rice mix
2 cooked chicken breasts, cut or shredded into bite-sized pieces
6 spring onions, finely sliced
4 celery stalks, sliced
200g (7oz) red grapes, halved
50g (2oz) walnut halves
For the dressing
100ml (4fl oz) fresh mayonnaise
2tbsp finely chopped tarragon
1tsp English mustard
Juice of 2 lemons
This salad is just as good made with cold, leftover rice or cooked, small pasta shapes.
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Method
1 Cook the rice according to the packet instructions, drain and set aside to cool.2 Place the chicken and salad ingredients in a salad bowl and
add the cooled rice.
3 Make the dressing by mixing together all the ingredients. Season well and add to the salad. Toss to mix well and serve.
Photographs: Peter Cassidy; Food styling and recipes: Sunil Vijaykar; Prop styling: Helen Trent
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