Tarragon Walnut Wild Rice Salad with Chicken
Cal-a-Vie Destination Spa Resort

3/4 cup cooked chicken, torn in strips
2 3/4 cups cooked wild rice
1 1/2 cups red or green seedless grapes, cut in half
1 cup chopped celery
1/4 cup minced parsley
1/4 cup chopped chives
1/4 cup toasted walnuts, chopped
9 cups shredded butter lettuce
12 large butter lettuce leaves

Dressing:
2 tablespoon fresh tarragon, chopped
2 shallots, chopped
3 garlic cloves, minced
1/4 cup white wine vinegar or tarragon vinegar
1/4 cup white wine or white grape juice
1 tablespoon almond or safflower oil
1 teaspoon low-sodium soy sauce fresh cracked pepper to taste

Combine shredded chicken, cooked wild rice, halved grapes,
celery, parsley and chives in a bowl and toss.
In blender, place shallots, garlic, wine or grape juice and vinegar.
Start blender and puree.
While blender is running, slowly add oil, then salt and pepper.
Turn off blender and add tarragon.
Toss dressing with rice mixture.
Add walnuts and serve on a bed of fresh lettuce.

Servings per recipe: 6 (10oz. Servings)
Calories per serving: 241, Carbohydrates: 31g, Protein: 10.5g, Fat: 9g,
Fiber: 4g, Cholesterol: 13mg, Sodium: 73mg
 

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