Coronation Chicken Salad

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Ready In:
2hrs 20mins
Ingredients:
17
Serves:
10
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ingredients

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directions

  • This recipe was created by royal chefs to celebrate the coronation of Queen Elizabeth II.
  • 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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