Chicken Salad With Wild Rice Platter

Christy Rost


3large chicken breast halves, cooked and cut into cubes
1cup red seedless grapes, halved
½cup chopped celery
2tablespoons diced onion
½cup mayonnaise
2tablespoons lowfat sour cream
1tablespoon orange zest
¼teaspoon paprika
coarse salt and freshly ground black pepper, to taste
2 ½cups cooked wild rice, chilled
salad greens
1sliced orange with peel, for garnish

In a large bowl, gently toss the chicken, grape halves, celery, and onion just until mixed; set aside.

In a small mixing bowl, stir together mayonnaise, sour cream, orange zest, paprika, salt, and pepper. Pour the mayonnaise mixture over the chicken and stir gently to mix.

Arrange the salad greens on a large platter or individual salad plates and top with a mound of chicken salad. Spray metal timbals or custard cups with nonstick cooking spray. Spoon wild rice into each of the timbals, pressing it with the back of the spoon until it is well packed. Unmold the rice next to the chicken salad, and garnish with thin slices of fresh orange.

Recipe serves 4 to 6.

Category: Poultry | Salads | Side Dishes