Ingredients

Cooking Directions

Place chicken breast in a 7- to 8-inch skillet, add 1 cup chicken broth, honey and ginger, and bring quickly to a boil. Reduce heat and simmer 7 to 10 minutes on each side, turning every few minutes until chicken is thoroughly cooked but not overcooked. Remove chicken from pan and let cool. Reserve liquid.

Place reserve liquid in a medium saucepan. Add 1 1/2 cups chicken broth and bring to a boil. Add wild rice and simmer covered for 30 to 40 minutes, until rice is tender. Place in a large bowl and let cool for 20 minutes.

Combine cider vinegar, honey, olive oil, ginger root, salt and pepper in a large mixing bowl. Add remaining ingredients and toss. Add cooled rice.

Slice chicken thinly and then cut slices into thirds, and add into rice mixture.

Place mesclun on a large platter and mound rice salad in the center.

Recipe courtesy of Emeril Lagasse © 2000.