Chicken And Rice Salad Recipe

Name: Chicken And Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cold water; 2 cups fat-free, lower-sodium chicken broth; 3 (6-ounce) skinless, boneless chicken breast halves; 1 cup brown and wild rice blend; 1 cup chopped peeled carrot; 2 tablespoons white wine vinegar; 2 tablespoons olive oil; 2 teaspoons Dijon mustard; 1/2 cup toasted chopped pecans; 1/3 cup sweetened dried cranberries; 1/4 cup chopped red onion; 3 tablespoons chopped parsley; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 ounces crumbled goat cheese

Servings: persons

4 cups cold water
2 cups fat-free, lower-sodium chicken broth
3 (6-ounce) skinless, boneless chicken breast halves
1 cup brown and wild rice blend
1 cup chopped peeled carrot
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
1/2 cup toasted chopped pecans
1/3 cup sweetened dried cranberries
1/4 cup chopped red onion
3 tablespoons chopped parsley
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 ounces crumbled goat cheese

1
Place cold water, chicken broth, and chicken in a saucepan over high heat; bring to a simmer. Reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken from pan, reserving cooking liquid; cool. Shred chicken. Increase heat to medium-high; bring cooking liquid to a boil. Add brown and wild rice blend to pan. Cover, reduce heat, and simmer 28 minutes. Add carrot to rice; cook 7 minutes or until rice is tender. Drain. Combine white wine vinegar, olive oil, and Dijon mustard. Toss dressing with rice mixture. Stir in shredded chicken, -pecans, cranberries, red -onion, parsley, kosher salt, and black pepper. Spoon 1 1/2 cups rice mixture into each of 6 bowls. Sprinkle evenly with crumbled goat cheese.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups cold water, 2 cups fat-free, lower-sodium chicken broth, 3 (6-ounce) skinless, boneless chicken breast halves, 1 cup brown and wild rice blend, and more.

Yes, Chicken And Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken And Rice Salad

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