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)
- Prepare the rice according to directions on the package, substituting 1 cup chicken broth for 1 cup of water.
- Toast the chopped pecans in a shallow pan in a 350 degree oven for 5 to 10 minutes, stirring occasionally.
- In a large bowl, combine rice, chicken, pecans, red pepper, arugula and green onion.
- 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
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