Chicken Rice Salad

By Totlxtc

Ingredients

• DRESSING:
• 1 * 1 cup white wine or chicken broth
• 1 * 1 tablespoon lemon juice
• 1 * 1 garlic clove, minced
• 3/4 * 3/4 teaspoon ground ginger
• 1-1/4 * 1-1/4 pounds boneless skinless chicken breasts
• 3 * 3 cups chicken broth
• 1-1/2 * 1-1/2 cups uncooked long grain rice
• 1 * 1 package (10 ounces) frozen peas, thawed
• 1/2 * 1/2 cup sliced green onions
• 1/2 * 1/2 cup diced celery
• 2 * 2 tablespoons diced sweet red pepper
• 2 * 2 tablespoons diced green pepper
• *
• 1/4 * 1/4 cup cider vinegar
• 2 * 2 tablespoons Dijon mustard
• 1 * 1 tablespoon reduced-sodium soy sauce
• 1 * 1 tablespoon olive oil
• 1 * 1 tablespoon sesame oil
• 2 * 2 teaspoons honey
• 1 * 1 garlic clove, minced
• * Dash ground ginger

Details

Servings 7

Preparation

Step 1

* In a large nonstick skillet, combine the wine or broth, lemon juice, garlic and 1/4 teaspoon ground ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a meat thermometer reaches 170°. Remove chicken from cooking liquid and chill.
* In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice; reduce heat. Cover; 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. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and toss to coat. Yield: 7 servings.


Nutritional Analysis: 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.