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.
The warm days of summer beckon a lighter fare with plenty of nutrition for active lifestyles. Try one of these favorites:
Tropical wild rice medley salad
Gingered California Wild Rice and Papaya Salad
Wild Rice Crepes with Chili Lime Shrimp
Creamy Wild Rice Dessert
Zucchini Stuffed with California Wild Rice