Chicken and Rice Salad Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 7
- 1 garlic clove minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 3 cups chicken broth
- 1/4 cup cider vinegar
- 1/2 cup diced celery
- 1/2 cup sliced green onions
- 2 tablespoons dijon mustard
- dressing:
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons honey
- 1-1/2 cups uncooked long grain rice
- 1 package (10 ounces) frozen peas thawed
- dash ground ginger
- 1 cup white wine or chicken broth
- 3/4 teaspoon ground ginger divided
- 1-1/4 pounds boneless skinless chicken breasts
- 2 tablespoons diced sweet red pepper
- 2 tablespoons diced green pepper
- Carbohydrate 45.6738703877357 g
- Cholesterol 394.285714285714 mg
- Fat 81.7889074139786 g
- Fiber 0.462287851116461 g
- Protein 98.2964335613624 g
- Saturated Fat 23.0191344049376 g
- Serving Size 1 1 serving (607g)
- Sodium 478.009442970928 mg
- Sugar 45.2115825366193 g
- Trans Fat 6.84177186057072 g
- Calories 1338 calories
Directions In a large nonstick skillet, combine the wine, lemon juice, garlic and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a thermometer reads 170degrees. Remove chicken from cooking liquid; cool. In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork. Transfer to a large bowl; cool. Add the peas, onions, celery and peppers. Cut chicken into bite-size pieces; add to rice mixture and toss. Whisk the dressing ingredients; drizzle over salad and toss to coat. Yield: 7 servings. Originally published as Chicken Rice Salad in Light & Tasty December/January 2003, p43 Nutritional Facts One serving (1-1/2 cups) equals 350 calories, 6 g fat (1 g saturated fat), 47 mg cholesterol, 704 mg sodium, 43 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 fat. Print Add to Recipe Box Email a Friend
