A lighter fare of a main course for chicken. I did a few changes, and it still came out wonderful and fairly sweet. It’s a great picnic dish, or serve it alongside a fun soup. The colors are vibrant just as much as the delicious taste of this rice salad.
The way I listed the recipe is a bit different, and I hope it's not frustrating or annoying! If so, let me know!
Cooking Light, December 2009. Yields 6 servings.
Dressing: 1/4 cup fig vinegar or white wine vinegar, 2 tsp sugar, 1 tsp Dijon mustard, 1/4 tsp salt, 1 garlic clove, minced, and 2 tbsp canola oil.
Make the dressing: Combine the first 5 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.
Rice: 2 cups chicken broth, 1 1/2 cups uncooked wild rice, and 1 tbsp butter.
Make the rice: Combine all rice ingredients 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.
Chicken: Cooking spray, 1 lb boneless, skinless chicken breast, salt and pepper.
Make the chicken: Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 tsp salt and 1/8 tsp pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2 inch cubes.
Salad: 1 cup chopped celery, 1/2 cup shredded carrots, 1/3 cup dried cranberries, 1/4 cup chopped almonds, toasted, and 2 tbsp minced red onion. [I replaced 1 chopped and seeded roma tomato instead of shredded carrots, and I also left off the red onions.]
Make the salad: Combine cooked rice, chicken, and all salad ingredients in a large bowl. Add dressing, toss gently to coat. Cover and chill.