Wednesday, October 12, 2011

Chicken Rice Salad

Evan and I love this meal! It is fresh and easy. I first had it had my friend Kathryn Herring's house and she got it from an issue of Southern Living. I am not sure of what they called it in the magazine. After making it a few times, I altered the recipe to using no dressing. We find that you just do not need it. The salad is flavorful enough without!

Chicken Rice Salad
1 lb boneless, skinless chicken breasts
1 tbs gluten free soy sauce
1 box wild rice with seasoning packet (make sure you read the ingredient list if you have a wheat allergy. The seasoning packet can have wheat! Find a brand that doesn't or leave the packet out)
Organic Spinach
Organic Spring Mix Greens
1 red bell pepper, diced
1 green bell pepper, diced
1 tomato, diced
pecans, toasted
blue cheese
green onions, sliced

Cook rice according to package directions.
Bring a large pot of water to boil. Add chicken breasts. Boil 10-15 minutes until cooked through. Remove breasts from water and shred chicken. Pour water out of pan if you did not already. Place shredded chicken back in pan and add soy sauce. Heat through.
Place spinach and greens in a large bowl/plate. Top with cooked rice and shredded chicken. Add desired amounts of vegetables, pecans, cheese and onions.

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