Chicken Rice Salad Recipe

Chicken Rice Salad Recipe photo by Taste of Home

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Notes Janne Rowe from Wichita, Kansas, "I start this salad by poaching chicken breasts in a mixture of white wine, garlic and lemon juice. It gives them great flavor and helps keep them moist." The cubed chicken, veggies and cooked rice are tossed with a tasty homemade dressing.

This recipe is:

Healthy

Diabetic Friendly

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Chicken Rice Salad Recipe

Prep: 15 min. Cook: 25 min.

Yield: 7 Servings

15 25 40

Ingredients

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

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 170°. 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.

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.

Originally published as Chicken Rice Salad in Light & Tasty December/January 2003, p43

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken Rice Salad

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(1-1) of 1 reviews

Reviewed on Feb. 05, 2010 by Isolda

Very striking in appearance, this salad tastes as good as it looks. I regularly prepare it as a carry-in dish for various functions where it is always well-received.