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Chicken, Wild Rice & Peach Salad With Lime-Tarragon Dressing


Ready In: 90 Minutes
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • In a large saucepan, place the chicken and cover with water. Add the salt, black pepper, ginger, fennel seeds, and wine and bring to a boil. Reduce heat to simmer and cook, covered, for 20 minutes, or until the chicken is cooked through. Let the chicken cool completely in the liquid.
  • When cold, reserve 2 tablespoons of the poaching liquid. Remove the skin from the chicken. Take the chicken off the bone and cut into pieces. Set aside.
  • To make the salad: In a large bowl, combine the reserved chicken, the wild rice, almonds, celery, bell pepper, and ginger. Add the salt and black pepper and toss with the Lime-Tarragon Dressing. Reserve some of the peach slices for garnish and gently mix the remaining peach slices into the chicken salad.
  • Place the salad on a bed of lettuce on each plate and fan a few peach slices out to the side. Serve immediately.
  •  SAVE