Best Wild Rice Salad

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2/3 cup uncooked wild rice
• 2 skinless, boneless chicken breast half
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup sliced water chestnuts, drained
• 4 tablespoons walnut oil
• 2 tablespoons balsamic vinegar
• salt and pepper to taste
• 1 head romaine lettuce, rinsed and dried

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the wild rice, then combine it with salt and a pan of boiling water. Simmer covered for 40 to 45 minutes until tender, then drain any remaining liquid.

2. Season the chicken breasts with salt and pepper. Heat the butter and olive oil in a skillet over medium heat and cook the chicken 6 to 7 minutes per side until the thickest part reaches 165°F (74°C).

3. Rest the chicken for 5 minutes, then slice it into thin strips.

4. Whisk the walnut oil, balsamic vinegar, salt and pepper together in a small bowl to make the dressing.

5. Toss the warm wild rice with half the dressing and the drained sliced water chestnuts.

6. Tear the romaine into bite-size pieces in a large bowl. Add the rice mixture and sliced chicken, pour over the remaining dressing, toss well and serve.