Coronation Chicken Salad

Total Time: 2 hrs 20 mins Preparation Time: 1 hr Cook Time: 1 hr 20 mins

Ingredients

• Servings: 10
• 1/2 cup dark raisin
• 3 tablespoons , warmed
• 7 1/2 cups water
• 2 teaspoons salt
• 1 cup raw wild rice, rinsed and picked
• 1 cup raw jasmine rice
• 1 1/2 cups fresh ripe pineapple, coarsely chopped
• 1 small red bell pepper, seeded and chopped
• 2 cups chicken, cooked -- coarsely chopped
• 5 scallions, thinly sliced
• 2/3 cup mayonnaise
• 1/2 cup plain yogurt
• 2 tablespoons red vinegar
• 1 tablespoon honey
• 1 tablespoon curry powder
• 1 teaspoon worcestershire sauce
• 1 teaspoon gingerroot, peeled and minced

Recipe

• 1 this recipe was created by royal chefs to celebrate the coronation of queen elizabeth ii.
• 2 in a small non-reactive bowl, combine raisins and to soak.
• 3 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.
• 4 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.
• 5 bring to a boil over medium heat; stir well.
• 6 cover tightly, reduce heat and simmer 20 minutes undisturbed.
• 7 remove from heat and let stand 10 minutes.
• 8 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.
• 9 add the cooled rices and most of the scallions, reserving a handful for garnish.
• 10 toss well.
• 11 add the dressing and toss again.
• 12 cover and chill until serving time. sprinkle with remaining scallions and serve chilled or cool.
• 13 curried yogurt dressing: combine all ingredients in a non-reactive bowl and whisk until fairly smooth and well combined.
• 14 cover and chill until needed.