2 – 6 ounce boxes of Uncle Ben’s Wild Rice, original recipe
1 – 14.65 ounce can of quartered artichokes, rinsed and drained
2 boneless skinless chicken breasts, cooked and diced
1 bunch scallions, chopped
1 bunch parsley, finely chopped
2 T plus 2t curry powder
1 ½ C mayonnaise
2 t black pepper
2 t salt
1 gala apple, diced
½ large container of spring greens
½ C dried cranberries
½ C toasted almond slices
Cook rice according to package directions. I used only half of one “flavor packet” for both boxes of rice. Note the cooking instructions under High’s Chicken Salad for cooking the breasts. In a large bowl, combine rice, artichokes, diced chicken, scallions, parsley, mayo, salt, pepper and curry. Mix well and store in the refrigerator for several hours. For serving, lightly dress greens, apples and cranberries with raspberry chipotle vinaigrette. Place on plates and top with wild chicken. Garnish with more chopped parsley and toasted almonds. At High’s, we serve this plate with toasted pita chips. Wild Chicken! holds well overnight. Beyond that, the rice texture can get a little gritty.
The recipe can be cut in half.
Credit to my friend Milan Hughston for this idea. Before he moved to NYC, I had brunch at his house in Fort Worth where he served something like this. I didn’t ask him for the recipe. Just made it up based on what I was tasting. Added the salad greens, almonds, apples and cranberries when it was reinvented for High’s. Hey Milan, is it noon yet? 😉