Chicken and Rice Salad

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

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Nutritional Information

Amount per serving
  • Calories: 372
  • Fat: 15.8g
  • Saturated fat: 3.6g
  • Sodium: 467mg

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

  1. 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.
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