Name: Chicken and Rice Salad
Prep time: 15 min
Cook time: 15 min
Yield: 7
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken and Rice Salad

1. 1 cup white wine or chicken broth -

2. 1 tablespoon lemon juice -

3. 1 garlic clove, minced -

4. 3/4 teaspoon ground ginger, divided -

5. 1-1/4 pounds boneless skinless chicken breasts -

6. 3 cups chicken broth -

7. 1-1/2 cups uncooked long grain rice -

8. 1 package (10 ounces) frozen peas, thawed -

9. 1/2 cup sliced green onions -

10. 1/2 cup diced celery -

11. 2 tablespoons diced sweet red pepper -

12. 2 tablespoons diced green pepper -

13. Dressing: -

14. 1/4 cup cider vinegar -

15. 2 tablespoons Dijon mustard -

16. 1 tablespoon reduced-sodium soy sauce -

17. 1 tablespoon olive oil -

18. 1 tablespoon sesame oil -

19. 2 teaspoons honey -

20. 1 garlic clove, minced -

21. Dash ground ginger -

How to cook deliciously - Chicken and Rice Salad

1. Stage

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. Stage

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. Stage

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. Stage

Whisk the dressing ingredients; drizzle over salad and toss to coat.