Coronation Chicken Salad

Directions

1. In a small non-reactive bowl, combune raisins ans sherry to soak. In a large dutch oven, bring 6 c. of water to a rolling boil over medium-high heat and add in 1 tsp. salt. Add in the wild rice and gently boil about 50 min or possibly till grains are tender and split open to reveal their white cores. Drain and let cold to room temperature. While the wild rice is cooking, combine the wild rice with 1 1/2 c. cols water ans 1/2 a tsp. salt in a medium sauce pan. Bring to a boil over medium heat; stir well. Cover tightly, reduce heat and simmer 20 min undisturbed. remove from heat and let stand 10 min. Uncover and fluff gently with a fork; set aside to cold to room temperature. In a large non-reactive bowl, combine raisins and their soaking liquid, red peppers and chicken. Add in the cooled rices and most of the scallions, reserving a handful for garnish.
2. Toss well. Add in the Dressing and toss again. Cover and refrigeratetill serving time. Sprinkle iwht remaing scallions and serve chilled or possibly cold. Pecked in
3. NOTES :This recipe was created by royal chefs to celebrate the coronation of Queen Elizabeth II.