Dinner Rice Salad

Cook’s Note: The title for this dish is not very creative, but it is tasty. However, the combination of chicken, grains, and vegetables makes a light, balanced meal from leftovers and pantry staples. Serves 4.

1/2 cup white rice (use brown rice if you have it) — makes 1 cup cooked rice
16 oz bag frozen mixed vegetables
6 oz cooked breast meat from 1 deli rotisserie chicken
1 oz shredded cheese
1/3 cup citrus vinaigrette dressing (see below)

Make the rice: Bring 1 cup water and 1 tsp olive oil to a boil. Stir in the rice, return to a boil, and cover. Reduce heat and simmer for 20 minutes until the water is absorbed.

While the rice cooks, prepare the remaining ingredients as follows:

Place the frozen vegetables in a large, microwave-safe bowl and cook on High for 5 minutes.

Skin chicken. Take the chicken off the bone and cut into chunks. Add chicken and shredded cheese to the bowl with the vegetables.

Add cooked rice to the mixture. Pour dressing over rice mixture, and stir well to combine.

Cranberry Vinaigrette Dressing

We had 1/3 cup of this dressing on hand, but you can use any kind of vinaigrette you have. Source: modified from the Web site recipesource.

1/4 cup (2 oz) olive oil
1 T cranberry juice
1 T maple syrup
1 T lemon juice
1.5 tsp cider vinegar
1/2 tsp mustard
1/4 tsp salt
1/8 tsp fresh ground black pepper

Combine dressing ingredients in a small container with a tight lid and shake until well mixed. Makes about 1/2 cup.

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