North Woods Chicken Salad

 

1/3

cup vegetable oil

1/4

cup rice vinegar

1

tablespoon Dijon mustard

1/2

teaspoon salt

1/4

teaspoon sugar

1/4

teaspoon freshly ground pepper

2

cloves garlic, finely chopped

3

cups cold cooked wild rice

2

cups cubed cooked chicken

1/2

red bell pepper, diced

1

cup 1-inch pieces snap pea pods

3

medium green onions, sliced (3 tablespoons)

1/2

cup cashews

• 1 In food processor, cover and process all vinaigrette ingredients until smooth.
• 2 In large bowl, toss vinaigrette and all salad ingredients except cashews until coated. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
• 3 Toss salad and cashews just before serving.