Grilled Chicken and Wild Rice Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 2 |
|
From the Better Homes & Gardens Best Diabetic Recipes cookbook I sent to my lovely partner FloridaNative during our cookbook swap. Sounded like a keeper to me!! Ingredients:
1 (6 ounce) package long grain and wild rice blend (plain rice mix, no seasonings) |
2/3 cup fat-free italian salad dressing, divided |
6 chicken breasts, boneless & skinless (about 2 lbs total) |
1 cup frozen green beans, french cut |
1 (14 ounce) can artichoke hearts, drained and quartered |
2 1/2 cups packaged coleslaw mix (cabbage with carrot mix, no dressing) |
Directions:
1. Prepare long grain and wild rice mix and directed on package (remember no seasoning packets - a plain rice mix).
2. Transfer rice to a bowl, cover and chill for 2 hours.
3. Place 3 tbls of Italian dressing in a bowl and set aside the remaining dressing.
4. Grill chicken on the rack of an uncovered grill over medium heat for 12-15 minutes or until chicken is tender and cooked through (170 degrees), turning once and brushing with the 3 tbls of dressing during the LAST two minutes of grilling.
5. Meanwhile, rinse the frozen green beans with cool water for 30 seconds and drain well.
6. In a large bowl, toss together beans, chilled cooked rice, artichoke hearts and coleslaw mix. Pour the reserved Italian dressing over this mixture and toss gently to coat.
7. Slice grilled chicken; serve over the rice mixture.
|
|