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Chicken and Rice Salad with Citrus Vinaigrette

Chicken and Rice Salad with Citrus Vinaigrette

Ingredients:

For the Vinaigrette:

  • 2 lemons, zest and juice reserved
  • 1 lime, zest and juice reserved
  • 1/2 cup plus 2 Tablespoons Riceland Rice Bran Oil
  • 1 teaspoon Dijon Mustard
  • 1 clove garlic, minced
  • 1-2 Tablespoons honey
  • Kosher salt
  • Cracked black pepper

For the Rice:

  • 1 1/2 cups Riceland Long Grain Brown Rice
  • 2 1/3 cups unsalted chicken stock
  • 2 teaspoons Riceland Rice Bran Oil
  • 1/2 teaspoon kosher salt

 For the Salad:

  • 1/3 cup pine nuts, toasted
  • 2 roasted deli chicken breasts, skinned and cubed
  • 1/2 cup golden raisins
  • 5-6 green onions, thinly sliced
  • 1/2 cup minced flat-leaf parsley
  • 1/2 cup minced mint
  • 1 1/2 cups fresh or frozen green peas
  • Crumbled feta or goat cheese
  • Salt and pepper to taste

 

 

Directions:

For the Vinaigrette:

  1. In a small glass jar with lid, add lemon and lime juices, Riceland Rice Bra Oil, Dijon Mustard, minced garlic, honey, salt and black pepper. Shake well to combine; set aside.
  2. Be sure to shake vinaigrette vigorously before adding to the salad.

For the Rice:

1.   Prepare as directed on package or use my directions for Perfect Brown Rice. You can find those HERE.

For the Salad:

  1. In a small skillet over medium-low heat, toast pine nuts until browned on all sides; set aside.
  2. In a large bowl with cover, add cooled rice, chicken cubes, raisins, onions, parley, mint and peas. Toss to combine.
  3. Pour vinaigrette over all. Add in reserved lemon and lime zest; stir well to combine.

Serve salad at room temperature or chilled garnished with feta or goat cheese.