From the Stonyfield yogurt web site. Made it Sunday, and we are finishing it tonight. Excellent recipe for hot summer days when you don't want to cook for a few days.
Wild Rice & Chicken Salad
The prepared rice mix lets you get a jump start on this satisfying fruit and nut salad. If you can't find fig vinegar, feel free use to use another lighter, sweet variety of vinegar, like raspberry or apple cider.
Ingredients
1 box long grain and wild rice mix (6 ounces)
1/2 c Stonyfield Organic Low Fat Plain Yogurt
2 T fig-flavored vinegar
1 T Dijon mustard
3/4 t salt
1/2 t black pepper
1 T olive oil
1 lb. boneless (skinless chicken breasts, cut lengthwise into 1/4-inch-wide strips)
1 Gala apple (cored and chopped)
7 scallions (trimmed and chopped)
1/2 c chopped toasted pecans
1/2 c dried cranberries
1 head Bibb lettuce (separated into leaves, rinsed and dried)
340 Calories; 12g fat; 22g protein. 6 Servings.
Preparation
Step 1 - Prepare rice mix following package directions, discarding any seasoning packet.
Step 2 - Meanwhile, in a small bowl, mix yogurt, vinegar, mustard, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; set aside.
Step 3 - Heat olive oil in a large skillet over medium-high heat. Add chicken to skillet and sprinkle with remaining 1/4 teaspoon each salt and pepper. Cook for 6 to 9 minutes or until cooked through. Remove chicken from skillet and cut into bite-size pieces.
Step 4 - In a large bowl, stir together chicken, apple, scallions, pecans and cranberries. Add rice and stir to combine. Pour yogurt dressing over top and gently mix.
Step 5 - To serve, make bowls with individual Bibb lettuce leaves. Equally divide the rice salad among the leaves. Or, line a large serving bowl with the lettuce leaves; spoon the salad into the bowl.
Nutrition Information
Calories: 340. Calories from Fat: 110. Total Fat: 12g. Saturated Fat: 1.5g. Cholesterol: 45mg. Sodium: 380mg. Total Carbohydrate: 38g. Dietary Fiber: 4g. Sugars: 12g. Protein: 22g. Vitamin A: 20%. Vitamin C: 10%. Calcium: 8%. Iron: 10%.
http://www.stonyfield.com/recipes/wild-rice-chicken-salad
Notes - Adjust ingredients and amounts to suit personal preference. We do the following.
Rinse brown rice and add to recipe amount of water in an oven-safe sauce pan. Bring to boil. Place in 325 ℉ oven for 45 minutes. Remove from oven and let stand covered for 10 minutes to steam. Spread in baking pan to dry and cool.
Cut chicken into bite-sized pieces and cook a hot, oiled skillet. Cool.
Cut scallions. Cut whole almonds in half. Add to dried cranberries in mixing bowl. Add cooled rice and chicken. Stir. Place in refrigerator.
Mix vanilla yogurt, balsamic vinegar, deli mustard, and a little salt and pepper. Place in container in refrigerator.
Dice cored gala apple. Place serving of chicken-rice mixture on individual serving plate. Top with diced apple and dressing. Enjoy!
Even easier if you have pre-cooked, seasoned boneless chicken in the freezer from grilling.