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Print this Recipe    Coronation 03

Coronation Chicken Salad

1/2 cup dark raisins
3 Tbsp sherry, warmed
7 1/2 cup water
2 tsps salt
1 cup raw wild rice, rinsed and picked
1 cup raw jasmine rice
1 1/2 cup fresh ripe pineapple, coarsely chopped
1 small red bell pepper, seeded and chopped
2 cup chicken, cooked, coarsely chopped
5 scallions, thinly sliced

2/3 cup mayonnaise
1/2 cup plain yogurt
2 Tbsp red wine vinegar
1 Tbsp honey
1 Tbsp curry powder
1 tsp Worcestershire sauce
1 tsp ginger root, peeled and minced

In a small non-reactive bowl, combine raisins and sherry to soak.
In a large Dutch oven, bring 6 cups of water to a rolling boil over
medium-high heat and add 1 teaspoon salt. Add the wild rice and
gently boil about 50 minutes or until grains are tender and split
open to reveal their white cores. Drain and let cool to room
temperature. While the wild rice is cooking, combine the wild rice
with 1 1/2 cups cold water and 1/2 a teaspoon salt in a medium
sauce pan. Bring to a boil over medium heat; stir well. Cover
tightly, reduce heat and simmer 20 minutes undisturbed. remove
from heat and let stand 10 minutes. Uncover and fluff gently with
a fork; set aside to cool to room temperature. In a large non-reactive
bowl, combine raisins and their soaking liquid, red peppers and
chicken. Add the cooled rices and most of the scallions, reserving
a handful for garnish. Toss well. Add the Dressing and toss again.
Cover and chill until serving time. Sprinkle with remaining
scallions and serve chilled or cool.

Curried Yogurt Dressing: Combine all ingredients in a non-reactive
bowl and whisk until fairly smooth and well combined. Cover and
chill until needed.


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