Wild Rice Salad

This wild rice salad is a family favorite and is welcome at all potluck dinners!  This version was made with chicken, but it is equally wonderful made with salmon!  Enjoy!

Wild Rice Salad

1 cup wild rice

Boil in 4 cups water for 45 minutes or until kernels start to split.  Drain and cool.

2 – 4 chicken breasts or 2 salmon fillets (or 1 – 2 cups cooked poultry or leftover fish)

            Poach for 6 – 8 minutes.  (cover with water, bring to a boil and simmer till done)

1 large bunch fresh basil (4 to 5 leafy stems – wash and remove woody stems and/or blossoms)

1/3 cup olive oil

clove garlic (I use several, depending on size – I like a lot of garlic)

1 teaspoon salt

1 teaspoon black pepper

            Place all ingredients in blender until pureed.

Mix puree with wild rice, salmon or chicken, and any of the following ingredients:

Sliced green onion

Slivered almonds

Black olives – sliced

Celery, sliced

Artichoke hearts, cut into eighths

Chopped fresh tomato

Chopped bell pepper
Diced chives

Best if chilled a few hours before serving to allow flavors to blend.

*I usually make a double batch or 1 ½ recipe when taking to a pot luck.