Chicken & Rice Citrus Salad

  • 3 cups cooked wild rice or long grain & wild rice
  • 2 cups cooked chicken or turkey
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped green pepper
  • 1/2 cup golden raisins, packed
  • 1/4 cup chopped scallions
  • 2 Texas Red Grapefruit
  • curly leaf lettuce
  • 2 tablespoons sliced almonds, toasted
  • *Tarragon Dressing (see recipe below)

In a large bowl, combine chicken, rice, peppers, raisins and scallions. Pour Tarragon Dressing over chicken mixture. Cover and chill several hours. Just before serving, section grapefruit. Line 4 dinner plates with lettuce, then arrange about 4 to 5 grapefruit sections in a ring over the lettuce. Mound ¼ of the chicken-wild rice mixture over the grapefruit. Garnish with almonds and serve.

Tarragon Dressing

  • 2 tablespoons white wine vinegar
  • 1 teaspoon crumbled dry tarragon
  • 1 1/4 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 tablespoon Dijon mustard
  • 1/3 cup salad oil

In a jar, combine ingredients; shake well to blend. Makes about ½ cup. Makes 4 servings.

Nutrition Per Serving: Calories-532; Fat-22g; Cholesterol-42mg; Sodium-177mg; Fiber-5g

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