Rating: 5 stars
33 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 27

"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!"

Ashley Bone, Spring Hill, Tennessee
Recipe by Cooking Light December 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
6 servings (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dressing, combine first 5 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.

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  • 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.

Nutrition Facts

352 calories; fat 10.3g; saturated fat 2g; mono fat 5g; poly fat 2.5g; protein 25g; carbohydrates 40.6g; fiber 4g; cholesterol 49mg; iron 1.6mg; sodium 357mg; calcium 42mg.
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