Wild rice and tarragon chicken salad

Serves: 4

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Total Time: 30

Prep Time: 30

• 150 gram(s) 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
• 200 gram(s) red grapes, halved
• 50 gram(s) walnut halves
• For the dressing
• 100 ml fresh mayonnaise
• 2 tablespoon(s) finely chopped tarragon
• 1 teaspoon(s) English mustard
• Juice of 2 lemons

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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