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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 7 |
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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. Yield: 7 servings.
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