Sunday, March 21, 2010

CHICKEN AND WILD RICE SALAD W/ALMONDS

Haley

DRESSING:
1/4c white wine vinegar
2tsp sugar
1tsp Dijon Mustard
1/4tsp salt
1 garlic clove minced
Fresh Dill
2T Olive Oil

• To prepare dressing, combine first 6 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.
2c fat-free, less sodium chicken broth
1 1/2c uncooked wild rice
1T Butter
Cooking Spray
1lb skinless, boneless chicken breast
1/4tsp salt
1/8tsp black pepper
1c chopped celery
1/2c shredded carrots
1/3c chopped dates
1/4c chopped almonds
2T minced red onion

• Combine broth, rice, and butter in a medium saucepan; bring to a boil. Cover, reduce heat, and simmmer 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 1/4tsp 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, dates, almonds and red onion in a large bowl. Add dressing; Toss gently to coat. Cover and chill.

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