1 cup uncooked wild rice
5 cups chicken stock
3 chicken breasts — bones and skin removed
3 scallions — sliced
juice of 1/2 lemon
salt and pepper
1 red pepper — seeded and diced
2 ounces snow peas — cut diagonally
1 cup almond slivers — toasted
6 radicchio cups made of several leaves each
Dressing
3 tablespoons almond oil
1/4 teaspoon ground allspice
1/4 teaspoon cloves
1/4 teaspoon cumin
1/4 teaspoon marjoram
1/4 cup chopped almonds
6 ounces blue cheese — crumbled
1 1/2 tablespoons honey
1 teaspoon Dijon mustard
salt and pepper to taste

Rinse wild rice; place in a medium saucepan with stock; bring to a boil.
Reduce heat to a simmer; cover and cook for 30 minutes. Add the chicken
breasts and scallions and cook another 15 minutes, turning chicken pieces
occasionally. Drain; remove chicken to cool. Season rice with lemon juice
and salt and pepper. Set aside to cool.
Make dressing: Heat 1 tablespoon of oil in a medium skillet and add the
spices and the chopped almonds, stirring for 3-5 minutes until the spices
are fragrant. Transfer to a shaker jar and add the
rest of the oil and other dressing ingredients. Shake thoroughly.
Put the rice in a large bowl; fluffing it. Add the red pepper, snow peas and
the toasted almond slivers. Cut the chicken into bite-size pieces and add to
the rice. Combine most of the dressing with the rice-chicken mixture–save a
little to drizzle on the radicchio cups.
Place radicchio cups on individual salad plates, filling each with the
rice-chicken mixture; drizzle with the remainder of the dressing. Garnish
with additional almond slivers, red peppers and blue cheese, if desired.