Blueberry Walnut Wild Rice Salad

I love all the components of this salad. I can't wait to see how they all taste together!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3⁄4 cup walnuts, coarsely chopped
• 2  cups fresh blueberries
• 1⁄4 teaspoon sugar
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1  teaspoon fresh tarragon, chopped
• 1 1⁄2 cups wild rice, cooked and cooled
• 6  ounces chicken breasts, cooked and cubed

• Dressing

• 1  cup  orange juice, freshly squeezed
• 2  tablespoons white wine vinegar
• 1  tablespoon flat leaf parsley, chopped
• 2  teaspoons fresh thyme leaves
• 1  tablespoon walnut oil (optional)

• TO SERVE

• 1  head butter lettuce
• 1  orange, peeled and segmented

Directions

1. Preheat oven to 350°F.
2. Place walnuts on a baking sheet and bake 5-7 minutes, until lightly toasted. Set aside to cool.
3. Wash and drain blueberries, remove stems and place in a large bowl.
4. Add sugar, salt, pepper and tarragon. Toss to coat. Let stand about 15 minutes.
5. Add rice, chicken and walnuts.
6. In a small bowl combine dressing ingredients.
7. Pour over blueberry mixture and mix well. Place lettuce and orange segments on four plates. Top each with salad mixture. Serve at room temperature.