Chicken and Two Rice Salad
Michelle Brown
ingredients
- 4 cups Swansons chicken stock (low fat)
- 1 cup wild rice
- 1 cup long grain brown rice
- 4 chicken breast halves, cooked & cubed
- 1 cup toasted pecans (350 degrees for 10 min.)
- 3 sliced green onions
- 1/2 cup golden raisins
- 1/2 cup chopped celery
- 2 tsp. orange zest
- 2 Tbsp. chives, minced
- Orange Vinaigrette:
- 1/4 cup rice vinegar
- 1/4 cup orange juice
- 2 Tbsp. Dijon mustard
- 2 Tbsp. mango chutney
- 1/2 tsp. salt
- White pepper to taste.
- 1/2 cup vegetable oil
directions
- 1
In a large saucepan, bring chicken to boil. Stir in wild rice and simmer, covered, for 10 minutes. Add brown rice and simmer mixture, covered, for 30-35 minutes, until liquid is absorbed, (we usually drain excess liquid). Remove from heat and cool to room temperature.
- 2
In a large bowl, combine rice, chicken, pecans, green onions, celery, raisins and orange zest.
- 3
For Vinaigrette: combine vinegar, orange juice, Dijon mustard, chutney, salt & pepper to taste in food processor. Add oil through feed tube. Add to rice mixture, tossing gently to mix. Sprinkle with chives. Serve at room temperature.
Source: Kim Bridges
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