"The fig vinegar makes this dressing spectacular and unique, but you can substitute white wine vinegar if you can't find it. I make this often because it is easy and keeps several days in the refrigerator." –Ashley Bone, Spring Hill, Tenn. Another online reviewer claims that this chicken and rice salad recipe is, "Easy to make and wonderful flavors. Even the kids liked it!"
1/4 cup fig vinegar or white wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 garlic clove, minced
2 tablespoons canola oil
2 cups fat-free, less-sodium chicken broth
1 1/2 cups uncooked wild rice
1 tablespoon butter
1 pound skinless, boneless chicken breast
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup chopped celery
1/2 cup shredded carrots
1/3 cup dried cranberries
1/4 cup chopped almonds, toasted
2 tablespoons minced red onion
How to Make It
To prepare dressing, combine first 5 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.
Combine broth, rice, and butter in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed. Remove rice mixture from heat; cool.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2-inch cubes.
Combine cooked rice, chicken, celery, carrots, cranberries, almonds, and red onion in a large bowl. Add dressing; toss gently to coat. Cover and chill.
I made this without changing a thing. I did use white wine vinegar. I tasted, and knew something was missing. I chose to add about 1/2 cup Marzetti's spinach salad dressing and tossed. It kicked it over the top!!!
I have never written a review before but decided to for this recipe because it was just so good! Followed recipe exactly and it turned out great. I would definitely take this as a dish to a special occasion. The fig vinegar is awesome!
Loved this recipe. I doubled it, added a can of chickpeas, omitted the red onion and used regular balsamic vinegar. My daughters took it to work for their lunches and even my husband liked it for dinner. I now am passing the recipe on to my Mom so she can try it. Definitely is a keeper!
For this recipe I ended up increasing the ingredients ⅓ c. because I had extra chicken and rice that I didn’t want to waste, which increased my overall servings of the dish from 6 to 8. I used white wine vinegar since I had it at home, as-well-as I couldn’t find fig vinegar, but I certainly look forward to this alternative when I remake this recipe. Overall this recipe was simply delicious, and worth every star I gave it. It was not only easy to make, especially since I used a rice cooker, but it was inexpensive and delicious as left overs. The most expensive part was the rice (mine at 5.49 a box), but worth every penny to get the pure wild rice box, adding other varieties would have dulled down the flavor. I tried this recipe both hot and cold, and usually I don’t like cold chicken, but in this circumstance I thought that this recipe was better cold. I look forward to making this again in the Summer.
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