Curried Chicken And Wild Rice Salad

• 1 garlic clove, chopped
• 3 tablespoons white-wine vinegar
• 2 tablespoons fresh lemon juice
• 2 teaspoons curry powder
• 2 tablespoons bottled mango chutney
• 1/3 cup, plus 1 tablespoon olive oil
• 1/3 cup sour cream
• Coarse salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro
• 1 1/4 cups wild rice, rinsed
• 3/4 cup sliced green onions, white and green parts
• 3/4 cup golden raisins
• 4 boneless chicken breasts, poached in water or chicken broth until cooked through
• 2 cups baby spinach or arugula
• 8 ounces feta cheese, cubed or crumbled

1. Blend garlic, 2 tablespoons vinegar, lemon juice, curry powder and mango chutney in a blender or food processor until smooth. With the motor running, add 1/3 cup oil in a slow, steady stream until emulsified. Add the sour cream and about 2 tablespoons water, adding additional water if necessary to reach the desired consistency, blending until well combined. Transfer the dressing to a small bowl, season with salt and pepper and stir in the cilantro. The dressing may be made 1 day in advance and kept covered chilled.

2. Combine the wild rice, 1 teaspoon salt and 3 1/4 cups water in a large, heavy saucepan. Bring to a boil; lower heat; and simmer, covered, until liquid is absorbed, 45 to 50 minutes. Transfer rice to a large bowl and add remaining 1 tablespoon vinegar, 1 tablespoon oil and salt and pepper to taste. Toss mixture and let it cool completely. Stir in green onions and raisins.

3. Cut chicken into 3/4-inch pieces and toss with wild rice mixture, spinach and feta. Toss with some of the dressing, serving any remaining dressing on the side.

Serves 6
Substitute smoked chicken breasts, if you can find them at your local meat market, for a nice twist to this hearty main-dish salad.