Chicken and Rice Salad Recipe
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.
- 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
- 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
- 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.
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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Reviewed Feb. 5, 2010
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.
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