Chicken and Wild Rice Salad with Tangerines
Serve this scrumptious salad over mixed organic greens for a balanced meal.
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Cooking tools:
- Saucepan
- Stove
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Paring knife
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Pepper mill
- Serving bowl
Ingredients
- 5 cups cooked wild rice
- 2 cups diced cooked chicken
- 1 cup raw hazelnuts toasted and chopped
- 4 tangerines peeled and segmented (or satsuma mandarins)
- 4 green onions sliced into thin rounds
- ¼ cups Zante currants (optional)
- 1 cup chopped parsley
- ⅓ cups freshly squeezed orange juice
- ⅓ cups extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Herbamare
- ¼ teaspoons freshly ground black pepper
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