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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 13 2013

Chicken and Wild Rice Salad with Almonds

    Dressing:
    1/4 cup fig vinegar or white wine vinegar
    2 teaspoons sugar
    1 teaspoon Dijon mustard
    1/4 teaspoon salt
    1 garlic clove, minced
    2 tablespoons canola oil
    Remaining ingredients:
    2 cups fat-free, less-sodium chicken broth
    1 1/2 cups uncooked wild rice
    1 tablespoon butter
    Cooking spray
    1 pound skinless, boneless chicken breast
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    1 cup chopped celery
    1/2 cup shredded carrots
    1/3 cup dried cranberries
    1/4 cup chopped almonds, toasted
    2 tablespoons minced red onion

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

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.