- 3 cups cooked wild rice or long grain & wild rice
- 2 cups cooked chicken or turkey
- ½ cup chopped red pepper
- ½ cup chopped green pepper
- ½ cup golden raisins, packed
- ¼ cup chopped scallions
- 2 Texas Red Grapefruit
- curly leaf lettuce
- 2 tablespoons sliced almonds, toasted
- *Tarragon Dressing (see recipe below)
In a large bowl, combine chicken, rice, peppers, raisins and scallions. Pour Tarragon Dressing over chicken mixture. Cover and chill several hours. Just before serving, section grapefruit. Line 4 dinner plates with lettuce, then arrange about 4 to 5 grapefruit sections in a ring over the lettuce. Mound ¼ of the chicken-wild rice mixture over the grapefruit. Garnish with almonds and serve.
Tarragon Dressing
- 2 tablespoons white wine vinegar
- 1 teaspoon crumbled dry tarragon
- 1 ¼ teaspoons sugar
- ¾ teaspoon salt
- ¼ teaspoon coarsely ground pepper
- 1 tablespoon Dijon mustard
- 1/3 cup salad oil
In a jar, combine ingredients; shake well to blend. Makes about ½ cup. Makes 4 servings.
Nutrition Per Serving: Calories-532; Fat-22g; Cholesterol-42mg; Sodium-177mg; Fiber-5g