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  • Chicken, Walnut And Brown Rice Salad

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    Chicken, Walnut And Brown Rice Salad
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    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

    1. 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.
    2. Meanwhile, combine the chicken, celery, pineapple, mandarin oranges, water chestnuts, scallions and walnuts. Toss well.
    3. Make the Dressing: Whisk together the vinegar, mustard, sugar and lemon zest. Slowly add in the oil, whisking constantly. Season with salt and pepper.
    4. 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.
    5. This recipe yields 6 servings.
    6. Serving size: 1 c..

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