Monday, April 19, 2010

Cathy Holton's
LUNCH BY THE POOL:
Miss Emmy Lou’s Chicken & Rice Salad
and Frosted Bellinis

Miss Emmy Lou’s Chicken & Rice Salad

Note: I like to use romaine leaves because they look pretty but you can also use an organic spring mix and mound the salad on top.

1 6-ounce box long grain and wild rice mix
1 cup chicken broth
1 cup coarsely chopped pecans
3 cups chopped cooked chicken
1 red pepper, chopped
3//4 cup chopped arugula
1/4 cup chopped green onion
1 1/2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
Lettuce leaves (see note)

  1. Prepare the rice according to directions on the package, substituting 1 cup chicken broth for 1 cup of water.

  2. Toast the chopped pecans in a shallow pan in a 350 degree oven for 5 to 10 minutes, stirring occasionally.

  3. In a large bowl, combine rice, chicken, pecans, red pepper, arugula and green onion.

  4. Whisk together soy sauce, rice wine vinegar, sesame oil, salt and pepper. Pour over chicken mixture, tossing lightly. Line individual plates with lettuce and serve salad on top.

Yield: 4 servings

Frosted Bellinis

1 (750 milliliter) bottle of champagne
2 (11.5 ounce) cans peach nectar
1/2 cup peach schnapps

Combine all ingredients in a large pitcher, stirring until well mixed. Serve immediately in chilled glasses over crushed ice.

Yield: 6 servings

No comments:

Post a Comment