Curried Smoked Chicken And Wild Rice Salad

Recipe Ingredients

		For The Dressing
2		Garlic cloves - chopped
3 tablespoons	45ml	White-wine vinegar
4 tablespoons	60ml	Fresh lemon juice
1 1/2 tablespoons	22ml	Curry powder
3 tablespoons	45ml	Bottled mango chutney
		Salt - to taste
		Freshly-ground black pepper - to taste
2/3 cup	157ml	Olive oil
3/4 cup	177ml	Sour cream
3 tablespoons	45ml	Water
1/2 cup	73g / 2.6oz	Chopped fresh coriander
		For The Wild Rice Mixture
2 1/2 cups	400g / 14oz	Wild rice - rinsed
6 1/2 cups	1540ml	Water
2 teaspoons	10ml	Salt
1 tablespoon	15ml	White-wine vinegar
2 tablespoons	30ml	Olive oil
1		Scallions including green part - chopped - (abt 3/4
		Cup)
1 cup	160g / 5.6oz	Golden raisins
6		Smoked boneless chicken breasts - skinned if desired,
		(abt 3 1/2 to 4 lbs, available at some
		Butcher shops and specialty food shops)
3 cups	187g / 6.6oz	Mache (lamb's-lettuce) - washed, spun dry

Recipe Instructions

Make the dressing: In a blender or food processor blend the garlic, the vinegar, the lemon juice, the curry powder, the chutney, salt and pepper to taste until the mixture is smooth. With the motor running add the oil in a stream, add the sour cream and the water, adding additional water if necessary to reach the desired consistency, and blend the dressing until it is combined well. Transfer the dressing to a small bowl and stir in the coriander. The dressing may be made 1 day in advance and kept covered chilled.

Make the wild rice mixture: In a large heavy saucepan combine the wild rice with the water and the salt and simmer it, covered, for 45 to 50 minutes, or until it is absorbed. Transfer the wild rice to a large bowl and add the vinegar, the oil, and salt and pepper to taste. Toss the mixture well and let is cool completely. The wild rice mixture may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallions and the raisins.

Cut the chicken into 3/4-inch pieces. Spoon the wild rice mixture onto one side of a large shallow serving dish, arrange the chicken on the other half, and arrange the mache decoratively down the middle. Serve the dressing separately. (Alternatively, the wild rice mixture, the chicken, and the dressing may be tossed together in a large serving bowl and garnished with the mache.)

This recipe yields 12 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8892 broadcast 05-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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