Friday, June 10, 2005

Chicken, Spinach, Brown and Wild Rice Salad with Sauteed Apples

Chicken, Spinach, Brown and Wild Rice Salad with Sauteed Apples (Adapted from CL)


1/4 cup champagne vinegar
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon sugar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon black pepper

Salad Mixture

1 3/4 cups water
1/2 teaspoon salt
2/3 cup dry brown and wild rice blend
2 Granny Smith apples, cut into wedges
1 1/2 tablespoons fresh lemon juice
3 cups baby spinach
2 cups chopped cooked chicken breasts
1 cup seedless red grapes, halved
2 ounces crumbled Gorgonzola cheese

To make the dressing

In a medium bowl, whisk together vinegar, oil, sugar, lemon juice, mustard, basil, salt and pepper until well blended.

To make the salad

In a medium saucepan, bring water to a boil and add salt. Mix in the rice blend, reduce heat, cover and simmer for 35-40 minutes or until tender. Drain any remaining liquid.

In a medium bowl, toss together apples and lemon juice. Heat a nonstick skillet over medium-high heat. Add apple mixture and cook 3-6 minutes or until crisp tender.

In a large bowl, gently toss together cooked rice, spinach, chicken, grapes, and cheese. Pour in the dressing and toss to coat. Evenly divide salad between plates and top each with an even amount of the apple wedges.

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