From Jenn Purnell
[1]Photo by Jenn Purnell
Salad
- 4 lbs chicken
- lots of fresh tarragon
- lots of fresh thyme
- 1 head fresh elephant garlic
- 2 red onions
- 2 cups cooked wild rice
- 4 cups cooked mixed rice (we like Rice Select Royal Blend Texmati White Brown and Red [2] which also has wild rice.)
- 1 head fresh celery
- 4 medium steamed zucchinis
- 2 steamed parsnips
Dressing
- ⅓ cup olive oil
- ½ cup apple cider vinegar
- ¼ cup white wine vinegar
- ¼ tsp xanthan gum (sometimes corn-derived)
- Pinch ground black pepper
- ⅓ cup lemon juice – fresh squeezed
Serving
- Edible flowers (pansies)
- Fresh baby spinach
Directions:
Cook rice. Dice zucchini, parsnips, celery, onions, and finely chop the garlic. Clean and chop the spices. Dice the chicken.
Steam the zucchini and parsnips. Sauté garlic and onions in oil until soft. (Leave the celery aside)
Add chicken to garlic and onions along with tarragon and thyme. Sauté on high until outside of the chicken is white all over, stirring frequently. Reduce heat to medium-low and cover. Stir every 5 minutes until chicken is cooked through.
Whisk dressing ingredients together. Serve on side.
Mix rice, veggies, chicken. Serve over spinach, top with flowers. Add dressing to taste.