I made this new recipe last Sunday and wasn't sure how it would turn out. It was delicious! What's more, it makes a lot, so there are plenty of leftovers for lunch. The recipe calls for a 6-oz. box of brown and wild rice mix. I couldn't find a rice mix that had both brown and wild rice, so I used a box of Uncle Ben's Wild Rice Quick Cook Recipe. I also baked the chicken breasts in the oven instead of sauteeing them in a skillet.
Brown and Wild Rice Chicken Salad (from Family Circle Cookbook)
1 6-oz. box brown and wild rice mix
3 Tbs. tarragon-flavored vinegar (I used red wine vinegar and added a pinch of tarragon)
1 Tbs. honey-Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup plus 1 Tbs. canola oil
1 pound boneless, skinless chicken breast, cut into 1/4-inch strips
1 Gala apple, cored and chopped
6 scallions, trimmed and chopped
2 large ribs celery, sliced
1/2 cup toasted pecan pieces
1/2 cup dried cranberries
Lettuce leaves for garnish (optional)
Prepare rice mix following package directions. In a small bowl, mix vinegar, mustard, salt and pepper. Whisk in 1/4 cup oil. Set aside. In a large skillet, heat 1 Tbs. oil over high heat. Add chicken strips; saute for 4 to 6 minutes, until lighltly browned. Place chicken on a plate; cover and set aside.
In a bowl, combine apple, scallions, celery, pecans and cranberries. Add rice, vinegar mixture and chicken. Line a serving bowl with lettuce leaves (optional); spoon in salad. Serve immediately or refrigerate and serve cold.
21 g protein
38 g carbohydrates
23 g fat (2 g saturated)
4 g fiber