White and Wild Rice Chicken Salad
3 Tbsp tarragon-flavord vinegar
1 Tbsp honey-Dijon mustard
1/4 tsp salt
1/4 tsp pepper
1/4 cup vegetable oil
1 Tbsp olive or vegetable oil
1 lb (2 large) boneless, skinless chicken breasts - cut into 1/4“ wide strips
6 oz. box white and wild rice mix
1 Gala apple - cored and chopped
6 scallions - chopped
2 large celery ribs - chopped
1/2 cup toasted pecan pieces
1/2 cup diced cranberries
In small bowl mix vinegar, mustard, salt, and pepper. Whisk in vegetable oil.
Heat 1 Tbsp oil over high heat. Add chicken breasts and saute 4-6 min. or until cooked through and lightly browned. Remove chicken to plate & cover.
In skillet prepare rice mix per box directions using very hot water, about 20 min.
In large bowl combine apple, scallions, celery, pecan pieces and cranberries.
1 Add hot rice, chicken and dressing.
Serve immediately warm or refrigerate and serve cold.
Serves: 4-6 Total cook time: 30 min.
recipe/whiteandwildricechickensalad.txt · Last modified: 2011/12/11 04:26 (external edit)