Wild rice-chicken salad with lime-dill vinaigrette

Makes 4 servings

This salad is best made with grilled chicken, which you can cook in advance while the wild rice cooks.

For the salad

1 tablespoon olive oil

16 ounces boneless, skinless chicken breasts

Dash freshly ground pepper

2 cups cooked wild rice

1 cup coarsely shredded carrot

½ cup diced cucumber

½ cup diced red bell pepper

2 scallions, chopped

1 tablespoon minced fresh flat-leaf parsley

 

For the vinaigrette

¼ cup white rice vinegar

¼ cup fresh lime juice

2 tablespoons extra-virgin olive oil

1 tablespoon snipped fresh dill or 1 teaspoon dried dill

½ teaspoon pepper, or to taste

¼ teaspoon sugar

 

To complete the salad

12 leaves soft greens such as Boston lettuce

Halved cherry tomatoes and toasted chopped pecans for garnish

 

Brush the chicken with oil and grill for about 5 minutes per side, or until thoroughly cooked. Transfer the chicken to a plate and sprinkle with pepper; set aside.

Meanwhile, toss together the rice, carrot, cucumber, red pepper, scallions, and parsley in a medium bowl.

In a small bowl or measuring cup, whisk together the vinaigrette ingredients. Taste and adjust the seasoning.

Add ¼ cup of the vinaigrette to the rice mixture and toss.

When ready to serve, spoon the rice mixture onto 4 plates lined with soft lettuce leaves. Slice the chicken diagonally into thin strips; arrange atop the rice. Drizzle with the remaining vinaigrette and serve immediately.

Advance preparation

Grill the chicken and prepare the rice mixture in advance; cover and refrigerate separately. Assemble the salads and drizzle with the remaining dressing just before serving.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.