Asparagus Wild Rice Chicken Salad
1 cup wild rice
1 quart water
1 lb asparagus, trimmed, cut into bite size pieces
1 lb cooked chicken, diced
1 red pepper, diced small
6 green onions, sliced
3 tablespoons chopped cilantro
2 tablespoons cider vinegar
1 tablespoon maple syrup
1 tablespoon extra virgin olive oil
1 tablespoon toasted sesame oil
1 tablespoon Dijon mustard
2 cloves garlic, minced
sea salt and black pepper to taste
2 teaspoons toasted sesame seeds
- Rinse the rice and put it into a pot with the water and salt. Bring to a boil, cover, reduce heat and simmer for about 40 minutes until rice is tender and expanded. Drain, place in a large bowl and let cool.
- Steam the asparagus until tender crisp.
- Whisk the dressing ingredients together.
- Add the chicken, asparagus, red pepper, green onions and cilantro to the rice bowl and toss to mix. Pour in the dressing and toss again to coat the rice. Taste and adjust seasoning. Serve over a bed of greens.