Chicken and Rice Salad

Name: Chicken and Rice Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 7 servings.
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

TOTAL TIME: Prep: 15 min. Cook: 25 min. YIELD: 7 servings.

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.

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

1. 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.
2. 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.
3. 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.
4. Whisk the dressing ingredients; drizzle over salad and toss to coat.

Nutrition Facts

1-1/2 cups: 350 calories, 6g fat (1g saturated fat), 47mg cholesterol, 704mg sodium, 43g carbohydrate (0 sugars, 3g fiber), 25g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 fat.