Saturday, May 3, 2008

Chicken & Wild Rice Salad with Cranberries & Pecans

1 cup brown and wild rice blend
1/4 tsp salt
1 cup sugar snap peas, trimmed
1 skinless boneless chicken breast half
2 scallions, thinly sliced
1/3 cup dried cranberries
1/3 cup pecans, toasted
6 TBS orange juice
2 TBS honey
1 TBS olive oil
1/4 tsp black pepper
1 (8 1/4 ounce) can mandarin oranges in light syrup, drained


1. Cook the rice according to the packages directions, using 1/8 tsp of the salt and no butter, scattering the sugar snap peas on top of the rice for the last 5 minutes of cooking time.

Meanwhile, prepare the grill, and preheat to medium. Place the chicken on the grill rack, turning until cooked through (10-12 minutes) (now you can always use pre-cooked chicken and skip this step!)

Transfer the rice and peas to a serving bowl. Add the chicken and all the remaining ingredients except the oranges, toss until well combined. Gently stir in the oranges.

I'm making this on Sunday with Turkey and regular peas.

8 pts per serving, this serves 4

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