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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 319.56 Kcal (1338 kJ) | ||
| Calories from fat | 69.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.74g | 12% | |
|---|---|---|---|
| Cholesterol | 47.78mg | 16% | |
| Sodium | 838.75mg | 35% | |
| Potassium | 489.81mg | 10% | |
| Total Carbs | 35.49g | 12% | |
| Sugars | 3.3g | 13% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 20.26g | 41% | |
| Vitamin C | 15.4mg | 26% | |
| Iron | 0.7mg | 4% | |
| Calcium | 33.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 106.1 Kcal (444 kJ) | ||
| Calories from fat | 23.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.57g | 12% | |
|---|---|---|---|
| Cholesterol | 15.86mg | 16% | |
| Sodium | 278.49mg | 35% | |
| Potassium | 162.63mg | 10% | |
| Total Carbs | 11.78g | 12% | |
| Sugars | 1.1g | 13% | |
| Dietary Fiber | 0.77g | 9% | |
| Protein | 6.73g | 41% | |
| Vitamin C | 5.1mg | 26% | |
| Iron | 0.2mg | 4% | |
| Calcium | 11.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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