Coronation Chicken Salad

This recipe was created by royal chefs to celebrate the coronation of Queen Elizabeth II.

In a small non-reactive bowl, combine raisins and sherry to soak.

In a large Dutch oven, bring 6 cups of water to a rolling boil over medium-high heat and add 1 teaspoon salt. Add the wild rice and gently boil about 50 minutes or until grains are tender and split open to reveal their white cores.

Drain and let cool to room temperature. While the wild rice is cooking, combine the wild rice with 1 1/2 cups cold water and 1/2 a teaspoon salt in a medium sauce pan.

Bring to a boil over medium heat; stir well.

Cover tightly, reduce heat and simmer 20 minutes undisturbed.

Remove from heat and let stand 10 minutes.

Uncover and fluff gently with a fork; set aside to cool to room temperature. In a large non-reactive bowl, combine raisins and their soaking liquid, red peppers and chicken.

Add the cooled rices and most of the scallions, reserving a handful for garnish.

Toss well.

Add the Dressing and toss again.

Cover and chill until serving time. Sprinkle with remaining scallions and serve chilled or cool.

Curried Yogurt Dressing: Combine all ingredients in a non-reactive bowl and whisk until fairly smooth and well combined.

Cover and chill until needed.