Chicken and Wild Rice Salad with Almonds

Chicken and Wild Rice Salad with Almonds
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon salt
  • Dressing:
  • Remaining ingredients:
  • ¼ cup fig vinegar or white wine vinegar
  • ¼ teaspoon salt
  • 1 garlic clove, minced
  • 2 tablespoons canola oil
  • + 13 more ingredients
    • Cooking spray
    • 1/8 teaspoon black pepper
    • ½ cup shredded carrots
    • ¼ cup chopped almonds, toasted
    • 2 tablespoons minced red onion
    • 1/3 cup dried cranberries
    • 1 ½ cups uncooked wild rice
    • 1 cup chopped celery
    • 1 teaspoon Dijon mustard
    • 2 cups fat-free, less-sodium chicken broth
    • 2 teaspoons sugar
    • 1 pound skinless, boneless chicken breast
    • 1 tablespoon butter

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 liqui...

View full recipe at My Recipes

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