Chicken and Wild Rice Salad with Almonds

By jenknoll

Calories: 352
Fat: 10.3g
Protein: 25g
Carbohydrate: 40.6g
Fiber: 4g
Cholesterol: 49mg
Iron: 1.6mg
Sodium: 357mg
Calcium: 42mg

Ingredients

• DRESSING:
• 1/4 cup fig vinegar or white wine vinegar
• 2 teaspoons sugar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 2 tablespoons canola oil
• REMAINING INGREDIENTS:
• 2 cups fat-free, less -sodium chicken broth 1 1/2 cups uncooked wild rice
• 1 tablespoon butter
• Cooking spray
• 1 pound skinless, boneless chicken breast 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup chopped celery
• 1/2 cup shredded carrots

Details

Servings 6

Preparation

Step 1

1. To prepare dressing, combine first 5 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.

2. Combine broth, rice, and butter 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.

3. Heat a grill pan over medium - high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2- inch cubes.

4. Combine cooked rice, chicken, celery, carrots, cranberries, almonds, and red onion in a large bowl. Add dressing; toss gently to coat. Cover and chill.