Chicken and Rice Salad

Name: Chicken and Rice Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 237 milliliters brown and wild rice blend; 237 milliliters chopped peeled carrot; 2 teaspoons Dijon mustard; 57 grams crumbled goat cheese; 1 teaspoons kosher salt; 473 milliliters fat-free, lower-sodium chicken broth; 2 Tbsps olive oil; 3 Tbsps chopped parsley; 118 milliliters toasted chopped pecans; 59 milliliters chopped red onion; 510 grams skinless, boneless chicken breast halves; 79 milliliters sweetened dried cranberries; 946 milliliters cold water; 2 Tbsps white wine vinegar

You can never have too many main course recipes, so give Chicken and Rice Salad a try. This recipe makes 6 servings with 373 calories, 25g of protein, and 16g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have water, parsley, onion, and a few other ingredients on hand, you can make it. To use up the sweetened dried cranberries you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert. It is a good option if you're following a gluten free diet.

Instructions

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.

Ingredients you will need

Chicken Broth

Whole Chicken

Water

Equipment you will use

Sauce Pan

Remove chicken from pan, reserving cooking liquid; cool. Shred chicken. Increase heat to medium-high; bring cooking liquid to a boil.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Add brown and wild rice blend to pan. Cover, reduce heat, and simmer 28 minutes.

Ingredients you will need

Wild Rice

Equipment you will use

Frying Pan

Add carrot to rice; cook 7 minutes or until rice is tender.

Ingredients you will need

Carrot

Rice

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.

Ingredients you will need

White Wine Vinegar