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Entrees - Maindishes
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None
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| Servings |
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6
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Ingredients |
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DRESSING
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1/4 c. fig vinegar or white wine vinegar
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2 tsp. sugar
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1 tsp. Dijon mustard
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1/4 tsp. salt
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1 garlic clove, minced
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2 T. canola oil
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SALAD
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2 c. chicken broth
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1 1/2 c. uncooked wild rice
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1 lb. skinless, boneless chicken breasts
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1/4 tsp. salt
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1/8 tsp. black pepper
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1 c. chopped celery
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1/4 c. chopped almonds, toasted
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1/2 c. shredded carrots
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1/3 c. dried cranberries
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2 T. minced onion
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Instructions |
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DRESSING- Combine first 5 ingredients in medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.
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Combine rice and broth and prepare according to package directions. When cooked, cool.
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Head pan over medium-high. Coat with cooking spray. Sprinkle chicken with salt and pepper and cook until done.
Cool, then cut into 1/2-inch cubes.
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Combine rice, chicken, celery, carrots, cranberries, almonds and onion in large bowl.
Add dressing; toss gently to coat.
Cover and chill.
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| Serving
Suggestions |
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Serving size = 1 1/3 c.
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Originally Submitted
4/15/2014
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