1½ cup basmati rice (I used Texmati)
½ tsp salt
2 T red wine vinegar
1 T Dijon mustard
½ cup extra virgin olive oil
3 large ears fresh corn
1 cup chopped red onion
2 cups shredded cooked chicken
5-6 ounces baby spinach, washed
1 cup coarsely chopped toasted pecans
Bring water to a boil, then add rice. Reduce heat to low, cover and cook until water is absorbed, about 20 minutes. Remove from heat and let stand 5 minutes without stirring.
Mix together red wine vinegar and next two ingredients in a jar and season with salt and pepper to taste. Set aside.
Shuck corn and cut kernels off cobs. Saute kernels and red onion in 2 tablespoons olive oil over medium heat about 5 minutes.
When rice and corn are done, place rice in a large serving bowl, then add spinach. Top with corn mixture and mix together to just warm the spinach. Add chicken and pecans, then toss the whole salad with the red wine dressing. Serve warm or at room temperature.
Makes 6 main course salads.
Featured in Summer Chicken and Rice Salad.