Chicken Wild Rice Salad
Preheat oven to 350°. Simmer wild rice in wine and water for 40 minutes or until tender. Boil off any remaining liquid.
Combine herbs and sour cream; spread on chicken and place in greased baking pan. Bake approximately 20 minutes.
If desired, pass under grill the last 5 minutes; set aside. Blanch asparagus and manged tout in boiling water 2 minutes, drain well; toss carefully with wild rice and greens. Cut chicken diagonally; arrange next to salad.
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