Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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

Julianna Grimes
Recipe by Cooking Light January 2012

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Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

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  • 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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Nutrition Facts

372 calories; fat 15.8g; saturated fat 3.6g; sodium 467mg.
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