Chicken, Walnut And Brown Rice Salad Recipe
Servings: 6
Ingredients
- 1 1/2 c. raw brown rice
- 3 c. water
- 2 c. diced cooked chicken
- 1/2 c. sliced celery
- 1/4 c. pineapple chunks
- 1/4 c. mandarin oranges
- 1/4 c. sliced water chestnuts
- 1/4 c. sliced scallions
- 1/4 c. minced toasted walnuts
- 6 c. mixed lettuce leaves (romaine, spinach or possibly arugula)
- 1/2 c. raspberry vinegar
- 2 tsp Dijon mustard
- 1 tsp sugar
- 1/2 tsp grated lemon zest
- 1 1/2 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
Directions
- Combine the rice and water and bring to a boil. Lower the heat. Cover and simmer for 40 min or possibly till rice is tender.
- Meanwhile, combine the chicken, celery, pineapple, mandarin oranges, water chestnuts, scallions and walnuts. Toss well.
- Make the Dressing: Whisk together the vinegar, mustard, sugar and lemon zest. Slowly add in the oil, whisking constantly. Season with salt and pepper.
- Let the brown rice cold to room temperature. Add in the rice to the chicken mix and toss. Add in the dressing and toss well. Serve over mixed greens.
- This recipe yields 6 servings.
- Serving size: 1 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 6 servings | |
| Calories 338 | |
| Calories from Fat 98 | 29% |
| Total Fat 11.11g | 14% |
| Saturated Fat 2.74g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 78mg | 3% |
| Potassium 355mg | 10% |
| Total Carbs 43.37g | 12% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.57g | 2% |
| Protein 14.89g | 24% |
