White and Wild Rice Chicken Salad
Recipe from
Family Circle
The rice mix gives you a quick start on this satisfying fruit-and-nut-studded main-dish salad.
Ingredients
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1 box (6 ounces)white-and-wild rice mixsee savings
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3 tablespoonstarragon-flavored vinegarsee savings
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1 tablespoonhoney-Dijon mustardsee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonblack peppersee savings
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1/4 cup plus 1 tablespoonvegetable oilsee savings
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1 poundboneless, skinless chicken breast, cut into 1/4-inch-wide stripssee savings
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1Gala apple, cored and choppedsee savings
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6scallions, trimmed and choppedsee savings
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2 largeribs celery, choppedsee savings
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1/2 cuptoasted pecan piecessee savings
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1/2 cupdried cranberriessee savings
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Lettuce leaves, for garnish (optional)see savings
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Directions
1.
Prepare rice mix following package directions, using very hot water.
2.
Meanwhile, in small bowl, mix vinegar, mustard, salt and pepper. Whisk in 1/4 cup oil.
3.
In large skillet, heat 1 tablespoon oil over high heat. Add chicken strips; saute for 4 to 6 minutes or until cooked through and lightly browned. Remove chicken to bowl; cover.
4.
In large bowl, combine apple, scallion, celery, pecans and cranberries. Add hot rice, chicken, and vinegar mixture.
5.
If desired, line a serving bowl with lettuce leaves; spoon salad into bowl. Serve immediately, or refrigerate and serve cold.
Nutrition information
Per serving: Calories 406, Total Fat 20 g, Saturated Fat 2 g, Cholesterol 44 mg, Sodium 560 mg, Carbohydrate 36 g, Fiber 3 g, Protein 21 g. Percent Daily Values are based on a 2,000 calorie diet.
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