A hearty winter salad with wild rice is tossed with apple slices, chicken, celery and water chestnuts and blended with a flavorful, spicy citrus dressing.
24 x 1-cup servings
1/2 cup oil
2/3 cup pineapple juice
2/3 cup orange juice concentrate
3 Tbsp. honey
3 Tbsp. lemon juice
2 tsp. hot red pepper sauce
1 tsp. ground nutmeg
1 1/2 qt. (about 52 oz.) MUSSELMAN'S Salad Apple Slices
1 1/2 qt. chicken breast, cooked and diced
1 1/2 qt. cooked wild rice blend
3 cups celery, diced
3 cups canned sliced water chestnuts, drained
48 whole Bibb lettuce leaves
chopped toasted pecans and minced chives, for garnish, if desired
In a bowl, whisk together oil, juices, honey, hot sauce and nutmeg; cover and let stand at least 2 hours before using as directed.
In large bowl combine salad apple slices, chicken, wild rice, celery and water chestnuts; toss to mix well. Stir in reserved citrus-honey dressing and toss well to mix. Cover and chill salad at least 4 hours before serving.
To Serve: Lay out 2 lettuce leaves to form cup and scoop 1 cup salad into lettuce cup. Garnish with chopped nuts and minced chives, if desired.