Chicken and Rice Salad

recipe
Crumbled goat cheese delivers the finishing touch for Chicken and Rice Salad. Serve this simple and healthy chicken salad for lunch or dinner.

Yield:

Serves 6

Recipe from

Cooking Light

Nutritional Information

Calories 372
Fat 15.8 g
Satfat 3.6 g
Sodium 467 mg

Ingredients

4 cups cold water
2 cups fat-free, lower-sodium chicken broth
3 (6-ounce) skinless, boneless chicken breast halves
1 cup brown and wild rice blend
1 cup chopped peeled carrot
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
1/2 cup toasted chopped pecans
1/3 cup sweetened dried cranberries
1/4 cup chopped red onion
3 tablespoons chopped parsley
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 ounces crumbled goat cheese

Preparation

Place cold water, chicken broth, and chicken in a saucepan over high heat; bring to a simmer. Reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken from pan, reserving cooking liquid; cool. Shred chicken. Increase heat to medium-high; bring cooking liquid to a boil. Add brown and wild rice blend to pan. Cover, reduce heat, and simmer 28 minutes. Add carrot to rice; cook 7 minutes or until rice is tender. Drain. Combine white wine vinegar, olive oil, and Dijon mustard. Toss dressing with rice mixture. Stir in shredded chicken, ­pecans, cranberries, red ­onion, parsley, kosher salt, and black pepper. Spoon 1 1/2 cups rice mixture into each of 6 bowls. Sprinkle evenly with crumbled goat cheese.

Julianna Grimes,

Cooking Light

January 2012
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