More apocalypse, less angst
This is one of our household’s favourite recipes of all time. I usually substitute vegetarian “chicken” while B & M eat the real stuff (I like to keep the meat intake low) – either way it works like amazing and the texture combination is so great in this dish!
Chicken and Wild Rice Salad with Almonds
(Cooking Light Magazine, December 2009 issue)
Yield: 6 servings (serving size: about 1 1/3 cups)
Dressing:
1/4 cup fig vinegar or white wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 garlic clove, minced
2 tablespoons canola oil
Remaining ingredients:
2 cups fat-free, less-sodium chicken broth
1 1/2 cups uncooked wild rice
1 tablespoon butter
Cooking spray
1 pound skinless, boneless chicken breast
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup chopped celery
1/2 cup shredded carrots
1/3 cup dried cranberries
1/4 cup chopped almonds, toasted
2 tablespoons minced red onion
CALORIES 352 ; FAT 10.3g (sat 2g,mono 5g,poly 2.5g); CHOLESTEROL 49mg; CALCIUM 42mg; CARBOHYDRATE 40.6g; SODIUM 357mg; PROTEIN 25g; FIBER 4g; IRON 1.6mg
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